From: Chef Mathew Nolot, Eddie’s Merlot, Ft. Wayne, IN. Yield: 3 flatbread pizzas.
1 lb. assorted fingerling potatoes, whole
1 whole garlic head, split in half
pinch of sea salt
1 fresh rosemary sprig
1 ½ cups rendered duck fat (can substitute olive oil)
6 slices duck bacon
3 medium yellow onions, sliced
3 premade flatbread rectangles, 8”-9” each
2 wheels Boursin-style cheese
4 to 5 tsp. olive oil
½ tsp. chopped fresh rosemary
Preheat oven to 300°F. Place fingerling potatoes, garlic halves, a large pinch of sea salt and rosemary sprig in small baking dish. Pour duck fat into baking dish to barely cover potatoes and garlic. Cover dish tightly with foil and bake in oven until very soft. Remove potatoes from oven. Remove foil and allow potatoes to cool to room temperature in the oil.
Squeeze garlic cloves out into small mixing bowl. Remove potatoes from fat and slice into ½” slices and toss with the garlic. Set aside.
In a skillet, cook duck bacon slices over medium heat, turning until crisp. Transfer to paper towels to drain, reserving grease. Add sliced onions to reserved grease and cook over medium heat with a generous pinch of sea salt, stirring occasionally until onions become a dark mahogany brown, about 45 minutes. Set aside.
Brush flatbreads with a touch of olive oil. Sprinkle with sea salt and bake directly on oven rack until crispy. Remove flatbreads from oven and divide potato/garlic mixture evenly between the three flatbreads, making sure to spread mixture all the way to the edges. Repeat procedure with caramelized onions. Cut duck bacon into 1” pieces and divide among flatbreads. Using your fingers, crumble cheese over the flatbreads. Drizzle with olive oil and sprinkle with chopped fresh rosemary and a pinch of sea salt. Bake flatbreads directly on oven rack until cheese starts to brown, about 6 to 7 minutes.