I’m sorry guys, but this is one of my best flavor combos. It’s got a few different components, which meld together to create the perfect bite.

Caramelized onions, duck confit, melty cheese, fresh grapes and baby kale, all topped with a fig balsamic glaze. It’s a chef’s kiss, if ever there was one.

Ingredients:

4 Tbsp evoo

1 onion, halved and thinly sliced

8oz pizza dough, store bought or you can make your own

2 legs duck confit, heated according to directions, meat removed from bone and duck fat reserved

1 cup shredded jack cheese

3 Tbsp fig spread

2 Tbsp evoo

2 Tbsp balsamic vinegar

8 red grapes, halved

handful of micro kale greens

Directions:

Let pizza dough sit out for 30 minutes before shaping.

Preheat oven to 450.

Toss onions with 4 Tbsp evoo in a medium saucepan. Heat on low, and cook until onions are caramelized, stirring occasionally. Around 20-30 minutes.

Stretch or roll dough out on a floured surface, into a long rectangular shape. About 12 inches by 6 inches.

Place flatbread on a parchment lined baking tray. Par-bake for 5 minutes.

Remove bread from oven, and brush with duck fat. Top with duck confit, caramelized onions, and shredded jack. Bake in oven until cheese has melted.

Top flatbread with micro kale and grapes.

In a small bowl, whisk together fig spread, 2 Tbsp evoo, and balsamic vinegar.

Drizzle over flatbread and serve.

Note: you could make your own duck confit, but i’ve had good luck with buying them frozen and following directions