Duck Confit with Cherry Marmalade Pizza
Duck Confit with Cherry Marmalade Pizza
Directions
- Stretch pizza dough to 14”
- Spread 4 oz White Pizza Sauce across dough, leaving about a 1” crust line
- Cover sauced area with 9 oz Bacio Whole Milk Cheese
- Place Duck Confit, Cherries, and Roasted Radish on cheesed area of dough
- Bake pizza until cheese is melted and dough is properly cooked.
- Finish with sliced radishes, cherry marmalade, and fresh arugula.
Ingredients
- 9 oz Whole Milk Bacio Shredded Cheese
- 2 oz Cherry Marmalade, post bake
- 3 oz Duck Confit, recipe below
- 2 oz arugula, post bake
- 1 each pizza dough, 14 in
- 2 oz radish(es), roasted
- 2 oz cherries, sliced
- 1 oz radish(es), sliced (post bake)
- 4 oz white pizza sauce
Duck Confit
Directions
- Heavily season duck legs with salt & pepper, cover with plastic wrap and place in fridge overnight.
- Rinse duck legs and place duck legs in oven proof pan submerged in duck fat.
- Set oven to 300 degrees and cook duck legs for 3 hours or until fork tender.
Ingredients
- as needed Black Pepper
- 1 gal duck fat
- 6 each duck legs
- as needed Kosher salt
Cherry Marmalade
Directions
- Combine all ingredients in a sauce pot and cook on medium heat until mixture turns into a thick jam like consistency. Then let cool.
Ingredients
- as needed Black Pepper
- 2 lb cherries, pitted
- 1 tsp ham base
- as needed Kosher salt
- 3 sprigs thyme, fresh
- 1/2 cup White Balsamic Vinegar
