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Duck Bacon with Boursin Cheese Flatbread 

BY: Morgan Brody 

I recently was given duck bacon (benefits of my amazing job!!). Now not ever having had duck bacon I was a little hesitant to cook with it. It is thinner than and defiantly not as fatty as pork bacon, so how could it be good??  Let me tell you, right when you open the bag you get a whoosh of the Applewood smoke smell….. Ok, that’s a good start. As I start to cook it up a few things come to my attention; it certainly does not crisp up like bacon can, however since I am putting it on a pizza I don’t necessarily need that. Also it turns purple as it cooks!!! Finally, definitely not a ton of grease left over in the pan like regular bacon. This is a good thing because once I caramelized my onions in the left over grease I did not have to find a container to pour the grease in so it doesn’t go down my sink drain (win, win). Before I started cooking my duck bacon I prepped my potatoes. Now I roasted my little red potatoes in rendered foie gras fat . They came out absolutely amazing!!! Perfectly crisp and delicious, I literally had to beat people away with a spatula to keep them from eating allllll my potatoes before putting them on the flatbread. After toasting my pizza dough I layered up the pizza with everything and the finishing touch was really the creamy, garlicy, smooth taste of the Boursin cheese. Having the cheese melt for a few minutes in the oven while the egg cooked made the flatbread come together perfectly. The friends I had over that night to try the flatbread are still raving about it. I am already required to make it this coming weekend, again!

Ingredients:

Flatbread or pizza dough

8oz Duck Bacon

½ c sliced onions

4-5 Potatoes (depending on their size)

Farm fresh egg

1 container Boursin Cheese

2-3 Tbsp Rendered Duck Fat, Olive Oil, or Butter

Preheat oven to 325. Line a small baking dish with foil, cut potatoes in half, place cut side down on baking dish. I cooked mine in a few spoonfuls of rendered foie gras fat, which I understand not everyone has, you can certainly use butter, olive oil, or bacon fat. Cook potatoes for 20mins then turn oven up to 450. While potatoes are cooking place a few strips of duck bacon in a sauté pan and cook until almost half their original size. Since duck bacon is not like regular pork bacon it will not crisp up the same way and it shrinks a lot more. Let drain on a paper towel. Add sliced onions (red or white, I used red) to duck bacon grease and caramelize.  Remove from heat once onions are done and set aside. Check on the potatoes and if they are light brown and crispy on the cut side pull out and dice them up more. Then return to baking pan and continue to cook so all sides get crispy and browned. For another 20-30mins. Lay flatbread’s or roll out pizza dough and place on baking sheet. Let warm up in over for 5 mins (watch to not let it burn). Then drizzle a thin layer of olive oil on top, and layer potatoes, bacon, and caramelized onions. Cut chunks of the Boursin cheese and sprinkle over flatbread. Dig a little hole in the middle and crack a farm fresh egg. Place back in the over and broil on high till egg cooks to your preferred doneness. If edges start browning too much place pieces of foil around flatbread's edge. Cut up and serve.

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