Smoked Duck Flatbread with Blueberry Balsamic Glaze
This smoked duck flatbread with burrata and blueberry balsamic glaze is a simple yet elevated recipe, combining tender, smoky duck with creamy cheese and a sweet-tangy finish. Perfect for summer entertaining or an easy gourmet-style dinner, it works beautifully with wild duck (braised for tenderness) or farm-raised duck breasts for a quicker option.
Tips
Dry the skin thoroughly. After rinsing the brine off the duck, use paper towels to pat the skin extremely dry to ensure it crisps up rather than steams during the high-heat finish.
Monitor internal temperature. Use a meat thermometer to check the thickest part of the breast and thigh, as duck can quickly turn from juicy to dry if overcooked.
Ensure your grill grates are cleaned and oiled before cooking the flatbread. This will prevent the pizza dough from sticking.
Don’t over-smash the berries. Leave some blueberries whole while making the glaze to provide nice pops of texture and visual appeal on the finished flatbread.
FAQs
Q: What if I don’t have a smoker?
A:You can roast the duck in a standard oven at 225°F following the same temperature guidelines, though you will miss the smoky flavor profile. You could add a drop of liquid smoke to the brine to compensate.
Q: Can I use a different fruit for the glaze?
A: Absolutely. Blackberries or raspberries make excellent substitutes for blueberries and pair equally well with balsamic vinegar and duck.
Smoked Duck Flatbread with Blueberry Balsamic Glaze
Ingredients
For the Brine:
- 1 whole duck
- 4 cups apple cider
- ½ cup kosher salt
- 2 cups water
For the Flatbread:
- pizza dough
- olive oil for brushing
Blueberry Balsamic Glaze:
- 1 cup blueberries
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
To Assemble:
- 3-4 balls burrata cheese
- fresh basil for garnish
Instructions
Brine the duck:
- In a large bowl or container, combine apple cider, salt, and water. Submerge the duck and refrigerate for 12–24 hours. Remove, rinse lightly, and pat completely dry.
Smoke the Duck:
- Preheat your Traeger grill to 225°F.Place the duck directly on the grates, breast side up. Smoke for 3–4 hours, or until the internal temperature reaches about 165°F in the breast and 175°F in the thighs.For crispier skin, increase the temperature to 375°F for the last 15–20 minutes.Remove from the grill and let rest 15 minutes, then shred the meat, discarding excess fat and bones.
Make the Glaze:
- In a small saucepan over medium heat, combine blueberries, balsamic vinegar, and maple syrup.Simmer for 8–10 minutes, gently smashing the berries, until thickened and glossy. Set aside to cool slightly.
Grill the flatbread:
- Increase Traeger temperature to 450°F.Stretch pizza dough into flatbread rounds. Brush lightly with olive oil.Place directly on the grill grates and cook for 2–3 minutes per side, until lightly charred and cooked through.
Assemble:
- Top grilled flatbread with shredded smoked duck and torn burrata.Return to the grill for 2–3 minutes, just until the cheese is warmed and soft.Remove and drizzle generously with blueberry balsamic glaze.Garnish with basil and serve warm
