Crispy Duck Breasts with Rosemary Cream Sauce and Homemade Flatbreads

1Start by preparing the flatbread dough. In a large mixing bowl, combine the warm water (1 cup), active dry yeast (1 tablespoon), sugar (1 tablespoon), and salt (1 teaspoon). Let it sit for about 5 minutes until it becomes frothy.

2Add the all-purpose flour (2 cups) to the yeast mixture and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

3Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

4While the dough is rising, prepare the duck breasts (2). Score the skin of the duck breasts (2) in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt (1 teaspoon) and pepper.

5In a large skillet, heat the rendered duck fat over medium heat. Place the duck breasts (2) skin-side down in the skillet and cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts (2) and cook for an additional 4-5 minutes for medium-rare, or longer if desired. Remove from the skillet and let them rest for 5 minutes before slicing.

6In the same skillet, add the chopped rosemary and heavy cream (½ cup). Stir to combine and let it simmer for about 3-4 minutes until slightly thickened. Add honey (1 tablespoon) and season with salt (1 teaspoon) and pepper to taste.

7While the sauce is simmering, divide the risen dough into 4 equal pieces. Roll each piece into a flat circle about 1/4 inch thick.

8In a separate skillet or on a griddle, cook the flatbreads over medium heat for about 2-3 minutes on each side until they are golden and cooked through.

9To serve, slice the duck breasts (2) and arrange them on a plate. Drizzle the rosemary cream sauce over the duck and serve with the warm flatbreads on the side.