The questions come flying in during Louisiana Teal season: what do I do with this freezer full of duck? Here’s the answer. We marinated duck breasts in our Smoked Extra Virgin Olive Oil and Game & Fowl Rub. This flavor combination is a great way to tenderize and reduce gaminess. The result is this delicious flatbread. Smoky, spicy duck breasts contrasts perfectly with sweet fig and tangy goat cheese. Meet your new hunting season treat!
|4 slices naan
|Smoked Extra Virgin Olive Oil
|1 Tbl Game & Fowl Rub
|1 large duck breast
|1 shallot, thinly sliced
|Goat cheese crumbles
|3-4 figs, sliced
|Fig Balsamic Vinegar
|Preheat oven to 400°F. Drizzle Smoked Extra Virgin Olive Oil onto the duck to coat. Season with Game and Fowl Rub. If time allows, marinate early in the day and refrigerate. You can also marinate at room temp for 30 minutes.
|In an oven-safe pan over medium-high heat, sear the duck on one side until golden brown. Flip and move to the oven. Roast for 5-10 mins or until an internal temp of 120°F. Remove from the oven and move the breast to a board and allow to rest for 10 minutes and slice. The breast will be cooked rare; however, you are returning to the oven on the flatbread so it will cook further.
|Bump the oven up to 425°F. Drizzle the naan with olive oil. Top with sliced duck, shallot, sliced figs and goat cheese. Bake for 5-8 minutes or until crust is golden and cheese is melted.
|To serve, toss the arugula with a drizzle of Fig Balsamic. Top the flatbread with the dressed arugula, slice the flatbread and serve.