- Together We Flavor
- Our Difference
- Find Sales Rep
- Where to buy
A flatbread with a sweet ginger fig sauce topped with duck confit, shiitake mushrooms, and manchengo cheese.
A shortcut to making confit is to roast hindquarters of duck for a few hours at 250°F until fully cooked to 165°F. Remove meat and skin from the bone. Reserve the duck fat and render additional fat from the skin. Pull duck meat, season with salt and pepper and pour hot fat over pulled leg meat. Allow meat to sit for an hour then drain and refrigerate for use.