Grilled Flatbread & Peaches with Preserved Duck…

November 7, 2012 | Flavor, NC

…Caramelized Onion, Goat Cheese Ricotta, Arugula

Recipe courtesy of Chef James Clark
as seen on episode “Johnson’s Peaches“, season 2

Serves 4

Ingredients:

1/2 teaspoon active dry yeast
1 tablespoon olive oil
1 1/3 cups flour
1 teaspoon coarse salt
2 semi- ripe peaches
2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon chopped basil
Salt and pepper to taste
½ to 1 cup caramelized onion
Preserved duck or leftover barbecue chicken
Goat cheese ricotta cheese to taste
1 bunch arugula, washed

For Flatbread
Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy. Add olive oil, flour and salt and mix to combine. Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes. Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round. Brush each side lightly with olive oil and gently place on the grill cooking the first side for 1 min. then the other side lightly to create some grill marks. do not allow to burn.

For Peaches
Cut peaches in ½ and remove the pit. Slice peaches ¼ in. thick and toss in a bowl with olive oil, cinnamon, salt and pepper. Cook peaches on the grill but do not allow them to get mushy. Once cooked, sprinkle peaches with the chopped basil.

Assemble
Once the flat bread is just slightly grilled, brush lightly with a little olive oil or duck fat from the preserved duck and smear some caramelized onions, sprinkle on some preserved duck, sliced grilled peaches and just a little goat cheese ricotta. Place back on the grill and allow to warm thru slowly not allowing to burn. Pull from the grill and top with a little Arugula that has been tossed in olive oil. Slice and serve.

Tags: Arugula, Carmelized Onion, Duck, Goat Cheese, Grilled Flatbread, Peaches, Preserved Duck, Ricotta