Olympic Recipe: Duck Confit & Wild Mushroom Flatbread

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


Photos and Videos

Chef Dave Danielson Prepares Duck Confit, Mushroom Flatbread

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

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.


  • 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

Get the latest headlines sent to your inbox!
View Comments (
Leave Comments
What's New
Get Our Weather App
Stay ahead of the storm with the NBC... Read more
Follow Us
Sign up to receive news and updates that matter to you.
Send Us Your Story Tips
Check Out