This is restaurant-quality recipe will be a hit at your next party. Imagine creamy slow cooked fingerling potatoes, crisp duck bacon, oil-poached roasted garlic, caramelized onions and savory Boursin cheese atop chewy flatbread. YUM.
All these components require advance preparation, but these steps can be done in advance so that the assembly can be completed just before you’re ready to eat. Serve large slices for sit-down dinner party, or cut into small squares if you’re hosting a casual cocktail party.
Keep reading for this must-try recipe.
DUCK BACON FLATBREAD
Recipe by Maple Leaf Farms
Makes 3 Flatbreads
INGREDIENTS
- 1 lb assorted fingerling potatoes, whole
- 1 whole garlic head, split in half
- Pinch sea salt
- 1 fresh rosemary sprig
- 1 1/2 cups rendered duck fat (or olive oil)
- 6 slices Maple Leaf Farms Duck Bacon
- 3 medium yellow onions, sliced
- 3 premade flatbread rectangles, 8-9”
- 2 wheels Boursin cheese
- 4-5 teaspoons olive oil
- 1/2 teaspoon chopped fresh rosemary
DIRECTIONS
1. Preheat oven to 300 degrees.
2. Place the fingerling potatoes, garlic halves, large pinch of sea salt and the rosemary sprig in a small baking dish.
3. Pour the duck fat (or olive oil) into the baking dish to barely cover the potatoes and garlic. Cover dish tightly with foil and bake in the oven until very soft.
4. Remove potatoes from the oven, remove foil and allow potatoes to cool to room temperature in the oil.
5. Squeeze the garlic cloves out into a small mixing bowl. Remove the potatoes from the fat and slice into 1/2-inch slice and toss with the garlic. Set aside.
6. In a skillet, cook the duck bacon slices over medium heat, turning until crisp. Transfer to paper towels to drain, reserving grease.
7. Add the sliced onions to the reserved grease and cook over medium heat with a generous pinch of sea salt, stirring occasionally until onions become a dark mahogany brown, about 45 minutes. Set aside.
8. Brush flatbreads with a touch of olive oil; sprinkle with sea salt and bake directly on the oven rack until crispy.
9. Remove flatbreads from the oven and divide the potato/garlic mixture evenly between the three flatbreads making sure to spread the mixture all the way to the edges. Repeat procedure with the caramelized onions.
10. Cut the duck bacon into 1-inch pieces and dived among the flatbreads.
11. Using your fingers, crumble the Boursin cheese over the flatbreads.
12. Drizzle flatbreads with the olive oil and sprinkle with the chopped fresh rosemary and a pinch of sea salt.
13. Bake the flatbreads directly on the oven rack until cheese starts to brown, about 6-7 minutes.
