Blueberry Brie Duck Flatbread has ALL the flavors! From rich roast duck to sweet blueberries and creamy brie, it’s an appetizer or light dinner your family will DEVOUR!
It’s day two of #BlueberryWeek! Did y’all find some delicious recipes to make yesterday? I’m sure you did because I did. They all looked so delicious! I can’t wait to see what everyone share the rest of the week. Yes, I have a sneak peek because I did the HTML for this event, but sometimes what I have picture in my head doesn’t do the actual picture justice.
Sort of like this recipe. The picture I had in my head didn’t turn out nearly as delicious looking as the actual recipe did. That usually doesn’t happen. I think it’s only happened a few times in my blogging career? One of them was recently with a somewhat viral purple drink? Did you see it? Well, many people did and I someone challenged me to make a pink drink just as pretty.
It’s in the works. I promise y’all!
Anyway. For the life of me I can’t remember why I had duck in the freezer. I just remember it was an event I did? Maybe it was cookout week last year? Don’t quote me on that one. In any event, I had some Maple Leaf Farms duck in the freezer. It’s a quarter roasted duck. I also have some duck bacon, but I’m saving that for something else.
Duck is typically paired with fruit. Orange sauce mostly, but some pair it with cherries and other stone fruits. Which made me think that blueberries would be a great pair with duck. For some reason I have blueberries and cherries in sort of the same category. Yes, even though one is a stone fruit and the other isn’t. They’re both round, about the same size sometimes. I said SOMETIMES! Sheesh.
I ran the gamut of options. At first, I thought of a sauce, but one of my recipes this week is a sauce. I contemplated a salad but thought that might be a bit too easy. And, to be honest, me a homemade salad dressing don’t really get along well. At least not the vinaigrette variety. That would need to be the wow factor. Otherwise it’s just some leftover duck with some blueberries and greens.
So, then I went back through some of my duck recipes. Granted there aren’t many, but there’s a few. My first experiment with duck was an event many years ago. In that same event I made some brie bites. That got me thinking about duck and blueberries and brie. I could do a sandwich, but I really wasn’t feeling it for this event.
Then it hit. Why not make a flatbread?
Well, I mean, other than the fact that my dough making abilities are that of a kindergartner. And I’m not kidding on that one. I have had some successes, but they’re few and far between as compared to the attempts I’ve made at trying to bake anything of the bread variety.
Thankfully, my grocery store has ready made pizza dough! Who knew Walmart had such a thing? I sure didn’t. But you can bet your pizza stone I will be grabbing this more often to make some killer homemade pizzas. Now, I just need to figure out how to stretch one out. Guess I need to YouTube that, huh?
Since I love a lot of cheese on my pizza, there’s more than just the brie on there. And I really should have cut the rind off, but I didn’t have the patience to deal with the rind when I made this. So, please do cut the rind off if you have the time. I thought the rind would melt, but it didn’t. And it just looks weird on the pizza. Tastes amazing but looks weird.
And yes, this does taste AMAZING!
I was skeptical. Really, I was. But the roasted duck is rich and fits right in with the melted brie and Italian cheese. The spinach adds and earthy element and the blueberries have a slightly sweet flavor that doesn’t overpower anything. Finally, the shallots bring that little sharp flavor that rounds out all the flavors. I ALMOST grabbed some extra pieces to have for lunch, but I already had lunch ready to go.
It was tempting.
However, I don’t think this is one I’d eat cold from the fridge. I’d have to heat it up a bit I’m sure. It’s not the cheese or anything. I’m on the fence about the duck cold on the pizza. I’m still a but hinky about duck even though I’ve had it quite a few times and have had no issues. It will take just one to set me off for a bit and make me apprehensive about eating it again. I’m just that way about food sometimes.
But I’m not that way about this pizza. I think this is going on the regular rotation. It would be killer with some duck confit! Or just slices of duck breast. Oh yeah, baby. That’s the stuff right there. I’m drooling. Is it time for dinner yet?
Speaking of, it’s almost time to get off the train. I hope you check out what the rest of the bloggers share today. I know it’s going to be delicious!
- 1 pound pizza dough
- 1/2 cup baby spinach
- 1 1/2 cups Italian cheese blend
- 2 cups shredded roast duck
- 1/2 cup thinly sliced shallots
- 1 1/2 cups fresh blueberries
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic salt
- 4 ounces sliced brie, rind removed
- Preheat oven to 450.
- Stretch the dough out to about 9 or 10 inches long and 7 to 8 inches wide.
Place the baby spinach on top of the pizza dough. Sprinkle with half of the Italian blend cheese.
- Top with the shallots, duck, and remaining Italian blend cheese.
Carefully sprinkle the blueberries on top.
- Bake at 450 for 10 to 12 minutes or until the cheese I melted and bubble.
- Top with the brie and bake an additional 5 minutes.
- Cool slightly before slicing and serving.
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Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 700 Total Fat 42g Saturated Fat 16g Trans Fat 0g Unsaturated Fat 22g Cholesterol 102mg Sodium 936mg Carbohydrates 51g Fiber 3g Sugar 8g Protein 30g
Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.
- Bakery Style Blueberry Muffins by Cookaholic Wife
- Cornmeal Waffles with Blueberry Sauce by Karen’s Kitchen Stories
- Blueberry Breakfast Banana Split by Our Good Life
Drinks & Appetizers
- Blueberry Brie Duck Flatbread by A Kitchen Hoor’s Adventures
- Blueberry Margarita by Cheese Curd In Paradise
- Blueberry Thyme Smash by A Day in the Life on the Farm
- Mini Blueberry Galettes by Cooking For My Soul
- Warmed Brie with Pickled Blueberries by Culinary Adventures with Camilla
- Tortellini Pasta Salad with Corn and Blueberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Whole Roasted Chicken with Blueberries and Pinot Noir by Food Above Gold