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Balsamic Glazed Duck Flatbreads with Feta and Arugula

Makes 16 servings
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Ingredients Method Notes

Ingredients
  

  • 5 tablespoons olive oil divided
  • 4 white flatbreads
  • 1/2 teaspoon garlic salt
  • 4 6-ounce duck breasts, cooked and
  • thinly sliced
  • 2 tablespoons balsamic glaze*
  • 1 1/2 teaspoons garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups freshly grated Parmesan cheese
  • 1/2 red onion thinly sliced
  • 4 ounces feta cheese crumbled
  • 1/2 4-ounce bag arugula
  • 1 tablespoon white wine vinegar

Method
 

  1. Preheat oven to 500°. Line a rimmed baking sheet with heavy-duty aluminum foil.
  2. Brush 2 tablespoons olive oil on top of flatbreads. Sprinkle garlic salt evenly on flatbreads. Place flatbreads on prepared baking sheet. Bake for 4 to 5 minutes, or until lightly browned.
  3. In a medium bowl, combine duck, 2 tablespoons olive oil, balsamic glaze, garlic powder, salt, and pepper, tossing to coat.
  4. On top of flatbreads, layer Parmesan cheese, duck mixture, onion, and feta. Bake for 6 to 8 minutes, or until cheese is lightly browned.
  5. In a small bowl, combine arugula, remaining 1 tablespoon olive oil, and vinegar. Top flatbreads with arugula. Serve immediately. Drizzle additional balsamic glaze on top, if desired.

Notes

*For testing purposes, we used Monari Federzoni Glaze with Balsamic Vinegar.