Smoked Duck Flatbread with Blueberry Balsamic Glaze
Smoky duck, creamy burrata, and a sweet blueberry balsamic glaze come together in this easy, elevated flatbread—perfect for using wild duck or quick-cooking farm-raised breasts.
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