Great Taste Magazine

Flatbreads are seen often on menus and make great appetizers to share. Chef David Coleman’s here is a savory, tasty bite. The crispy texture of his house-made flat bread, the saltiness of the proscuitto sets off the fresh arugula beautifully. The flat bread, pesto and prosciutto recipes are included here. Duck prosciutto flat bread with arugula, peppadew peppers and mozzarella (Serves 4)

Duck prosciutto

2 lb       Duck breast (2 large duck breasts)

1/2 lb        Kosher salt

1 t        Toasted fennel seed (ground)

1 t        Ground white pepper

Cheesecloth Butchers twine

In any plastic container large enough to hold breasts side by side without touching, (even a Ziploc bag can be used), place half of the salt. Leaving the skin side up, add remaining salt; duck should be completely covered with salt. Cover and refrigerate for about 24 hours, or until duck is firm to the touch. Remove from salt; rinse, and gently dry with a clean towel. Cover both sides with fennel and white pepper. Wrap in cheesecloth and truss with twine to hang. In a cool but humid place (50-60°) hang for 7-10 days. Remove cheesecloth and wrap in plastic and refrigerate. Slice thin and serve.

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1         De-boned and Flattened Leg of Lamb 1         Bottle of Good Red Wine (- not Pinot Noir) 8        Whole peeled shallots 25      Minced cloves of garlic 8        Sprigs Rosemary 8        Sprigs oregano 3       Jalapenos sliced 5       Zest of lemons (and their juice) 1 C    Soy Sauce Fresh ground black pepper 2 C   Olive oil Using the palm of your hand – smash the leg of lamb flat so the marinade soaks in. Pour yourself an 8oz. glass of the wine and drink it while making the marinade. In a mixing bowl add the rest of the wine, garlic, rosemary, oregano, jalapenos, lemon zest and juice, Soy Sauce, 2 cups of olive oil and 1 tablespoon of black pepper and mix well. Place the leg of lamb in a casserole dish (Pyrex, Dutch oven, Corning Ware etc.) that is large and deep enough to hold, pour and massage the marinade over into the lamb, cover with plastic and place in refrigerator overnight. Next day, remove lamb from mixture and discard remaining marinade. Return lamb and shallots to casserole dish and cover with melted lard or olive oil (lard tastes better). Make sure the fat or oil is covering the lamb by a least 1 inch. Cover casserole dish with 3 or 4 layers of plastic wrap sealing tightly then cover with heavy-duty aluminum foil! (It's very important to seal well) Place in oven set to 200◦ degrees and cook overnight 12 Hours! Remove from oven and allow sit 1 hour, remove from fat and drip-dry! Lamb can be eaten as is or shredded for the Pizza. Once shredded adjust seasoning salt, pepper, lemon if needed (keep warm for pizza) Feta Slather 1 C     Olive oil 1 C     Mayo 2 C     Plain yogurt 1 C     Sour cream 2 C     Feta Cheese 2 T     Fresh minced garlic (make sure it's fresh, don't use the pre done stuff) 4         Lemons worth of juice 1/2t   Ground cayenne Salt and black pepper to taste Place all ingredients in food processor and mix well. Chill. (Can be made 24 hours ahead) Roll Pizza dough to desired shape and size Brush with olive oil and BBQ each side until brown and crispy. Turn back to original side and slather with feta mixture, shredded lamb confit, fresh oregano leaves and red chili flakes if desired! Give it Hell!