1 lb. assorted fingerling potatoes, whole
1 whole garlic head, split in half
1 fresh rosemary sprig
1 ½ c. rendered duck fat (can substitute olive oil)
6 slices duck bacon
3 medium yellow onions, sliced
3 premade flatbread rectangles, 8” to 9” long
2 wheels Boursin cheese
4-5 tsp. olive oil
½ tsp. fresh rosemary, chopped
Preheat oven to 300°F. Place the fingerling potatoes, garlic halves, large pinch of sea salt and the rosemary sprig in a small baking dish. Pour the duck fat into the baking dish to barely cover the potatoes and garlic. Cover dish tightly with foil and bake in the oven until very soft. Remove potatoes from the oven, remove foil and allow potatoes to cool to room temperature in the oil.
Squeeze the garlic cloves out into a small mixing bowl. Remove the potatoes from the fat and slice into 1/2” slices and toss with the garlic. Set aside. In a skillet, cook the duck bacon slices over medium heat, turning until crisp. Transfer to paper towel to drain, reserving grease. Add the sliced onions to the reserved grease and cook over medium heat with a generous pinch of sea salt, stirring occasionally until onions become a dark mahogany brown, about 45 minutes. Set aside.
Brush flatbreads with a touch of olive oil. Sprinkle with sea salt and bake directly on the oven rack until crispy. Remove flatbreads from the oven and divide the potato/garlic mixture evenly between the three flatbreads, making sure to spread the mixture all the way to the edges. Repeat procedure with the caramelized onions.
Cut the duck bacon into 1” pieces and divide among the flatbreads. Crumble the Boursin cheese over the flatbreads. Drizzle flatbreads with the olive oil and sprinkle with the chopped fresh rosemary and another pinch of sea salt. Bake the flatbreads directly on the oven rack until cheese starts to melt, about 6 to 7 minutes. Yields three flatbread pizzas.