Olympic Recipe: Duck Confit & Wild Mushroom Flatbread

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    Executive Chef Dave Danielson and his team from Chicago's Behind-The-Scenes catering are feeding many of the athletes in Vancouver during the 2010 Winter Games.


    Chef Dave Danielson Prepares Duck Confit, Mushroom Flatbread

    [CHI] Chef Dave Danielson Prepares Duck Confit, Mushroom Flatbread
    Meat, cheese and vegetables on a flatbread. This is pizza with a hint of the Northwest. (Published Thursday, Feb. 11, 2010)

    • Pre-made Flatbread
    • Sour Cream
    • Duck Confit
    • Wild Mushrooms
    • Fontina Cheese
    • Chopped Scallions (Garnish)
    • Chopped Fresh Thyme (Garnish)


    • Preheat the Oven to 350 Degrees F
    • Spoon Sour Cream on Flatbread & Spread Evenly. Add Desired Quantities of Duck Confit & Wild Mushrooms. Sprinkle Fontina Cheese on Flatbread & Use a Pizza Peel to Transfer Flatbread to Middle Rack of Oven.
    • Flatbread will Bake from 10-15 Minutes Until Crispy. Remove Flatbread, Garnish with Desired Scallion & Fresh Thyme.

    Bon Appetite!

    More Olympic Recipes:

    Bison Chili

    Crab Cakes

    Salmon Sliders