With its wealth of home-grown, quality ingredients and fine wines, the Lodi Wine Region is a haven for food-enthusiasts. Charlene Mettler (or "YaYa" as she is fondly referred to by her grandchildren) is known for bringing the family together and serving up the best local cuisine. We are proud to share our family's recipes with you!
  Duck and Fresh Fig Flatbread
It's harvest time and in addition to the many varieties of grapes getting picked off the vine, this time of year offers a bounty of fruits and vegetables. One of our favorites is fresh figs grown right here in Lodi. Partnered with the rich taste of duck and creamy gorgonzola, it is a palate pleaser, along with a glass of Mettler wine of course!
For the Dough:
1 tsp. salt
2 cups flour
1 cup hot water
1 Tbl. honey
1 Tbl. extra-virgin olive oil

For the Sauce and toppings:
2 Tbl. unsalted butter
2 Tbl. all-purpose flour
1 cup heavy cream
3 oz. gorgonzola cheese
3 cups arugula, rinsed
¾ cup Black Mission figs, stems removed and quartered
¼ lb. Grimaud Farms pre-cooked duck
½ cup pear, sliced thinly or cubed
3 oz. gorgonzola, crumbled
½ cup caramelized onions
For the dough, in a food processor, combine salt and
flour. With the processor running on low, add the water, honey and oil until a ball forms. Turn out the dough onto a well-floured surface and knead until no longer sticky. Allow dough to rest for 15–20 minutes.

For the sauce, in a small saucepan, melt the butter and whisk in the flour. Add the cream and whisk until well combined. Add 3 ounces of the gorgonzola, whisking until melted and well-combined. Keep on a very low heat until ready for use.

Preheat oven to 500° with a baking stone in place (if
you don’t have a baking stone, you can use a pizza pan and finish the crust directly on the rack for the last 5 minutes of cooking.) Roll out dough to your preferred thickness. Spread top with 1 cup of the cheese sauce. Top with arugula. Add remaining topping ingredients evenly over the top of the flatbread.

Reduce the oven temperature to 350° and bake
flatbread for about 20 minutes. After 15 minutes of
cooking, watch it so that the duck, cheese, and crispness of the flatbread are done to your preference.

Serve with the Mettler Pinotage!

Printer Friendly Version      
Back to Recipes Home      

home | contact | about us | visit | our wines | shop | fun stuff | trade | privacy policy
site map | news | recipes | Join us on facebook and Twitter

copyright 2013 Mettler Family Vineyards, Lodi, California | site credits