Focaccia With Duck And Green Olive Ragout

1. 1

   Prepare the dough.

2. 2

   While it is rising, heat 3 teaspoons of the olive oil in a large skillet over medium-high heat.

3. 3

   Add the duck slices, and stir-fry until browned on the outside but still rare in the center, about 2 minutes.

4. 4

   Remove with a slotted spoon and set aside.

5. 5

   Add the remaining 1 teaspoon olive oil.

6. 6

   Add the shallots and garlic and saute for 2 minutes.

7. 7

   Stir in the sherry, chicken broth, any juices accumulated from the duck, and the olives.

8. 8

   Cook, stirring often, until reduced by half, about 10 minutes.

9. 9

   Stir in the cornstarch mixture and cook, stirring constantly, for 1 minute.

10. 10

    Remove from heat, and season with pepper.

11. 11

    Set aside.

12. 12

    Preheat oven to 425 degrees.

13. 13

    When the dough is rolled out, stir the duck into the sauce and spread the mixture over the dough, leaving a 1-inch border around the circumference.

14. 14

    Bake until crust is golden brown, about 20 minutes.

15. 15

    Cut into wedges, and serve hot.

* Per serving · 4 servings · Values may vary.