Olympic Recipe: Duck Confit & Wild Mushroom Flatbread

By Marion Brooks
|  Wednesday, Feb 10, 2010  |  Updated 6:30 PM CDT
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Chef Dave Danielson Prepares Duck Confit, Mushroom Flatbread

NBCChicago.com

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Chef Dave Danielson Prepares Duck Confit, Mushroom Flatbread

Meat, cheese and vegetables on a flatbread. This is pizza with a hint of the Northwest.
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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.

Ingredients

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

Directions

  • 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
 

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