Ingredients
- 1 lb Assorted Fingerling Potatoes, whole
- 1 whole Garlic Head, split in half
- Pinch Sea Salt
- 1 Fresh Rosemary sprig
- 1-1/2 cups Maple Leaf Farms Rendered Duck Fat
- 6 slices Maple Leaf Farms Duck Bacon
- 3 medium Yellow Onions, sliced
- 3 Premade Flatbread Rectangles, 8-9”
- 2 wheels Boursin Cheese
- 4-5 tsp Olive Oil
- 1/2 tsp Fresh Rosemary, chopped
Direction
- Preheat oven to 300 degrees.
- Place the fingerling potatoes, garlic halves, large pinch of sea salt and the rosemary sprig in a small baking dish.
- Pour the duck fat into the baking dish to barely cover the potatoes and garlic. Cover dish tightly with foil and bake in the oven until very soft.
- Remove potatoes from the oven, remove foil and allow potatoes to cool to room temperature in the oil.
- Squeeze the garlic cloves out into a small mixing bowl. Remove the potatoes from the fat and slice in to 1/2-inch slices and toss with the garlic. Set aside.
- In a skillet, cook the duck bacon slices over medium heat, turning until crisp. Transfer to paper towels to drain, reserving grease.
- Add the sliced onions to the reserved grease and cook over medium heat with a generous pinch of sea salt, stirring occasionally until onions become a dark mahogany brown, about 4-5 minutes, set aside.
- Brush flatbreads with a touch of olive oil; sprinkle with sea salt and bake directly on the oven rack until crispy.
- Remove flatbreads from the oven and divide the potato/garlic mixture evenly between the three flatbreads making sure to spread the mixture all the way to the edges. Repeat step with the caramelized onions.
- Cut the duck bacon into 1-inch pieces and divide among the flatbreads.
- Using your fingers, crumble the Boursin cheese over the flatbreads. Drizzle flatbreads with the olive oil and sprinkle with the chopped fresh rosemary and a pinch of sea salt.
- Bake the flatbreads directly on the oven rack until cheese starts to brown, about 6-7 minutes.