1 tablespoon yeast
1 cup warm water (110 degrees F)
1 teaspoon sugar
1/4 cup olive oil, plus extra for coating bowl
3 to 4 cups all-purpose flour
2 teaspoons salt
1 pound new potatoes, thinly sliced, blanched
1 cup red onions, julienned
1 1/2 cups shredded duck confit
2 tablespoons extra-virgin olive oil
Salt and white pepper
1/2 cup grated Parmigiano-Reggiano
Drizzle truffle oil
2 tablespoons chopped chives
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