Duck Pizza


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Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

Serving size: 1 - (12) inch pizza

Preparation time: about 30 minutes


1 10 ounce portion of fresh pizza dough
1 tbsp. extra virgin olive oil
4 ounces reduced veal stock (demi-glace)
1/2 cup shallots, sautéed and caramelized
1 tsp. rosemary, fresh chopped
1 cup roasted duck meat, preferably leg meat
1/2 cup goat cheese, crumbled
1 tbsp. garlic oil
1/2 tsp. ground black pepper, fresh
1 tsp. chives, chopped


Pre-heat your oven to 450°F. On a floured surface, roll and stretch out the pizza dough to a 12 inch circle and place on a baking sheet. Brush the surface with extra virgin olive oil. Spread in the veal demi-glace, then the caramelized shallots, chopped rosemary, cooked duck meat, and goat cheese. Drizzle with garlic oil and sprinkle with fresh ground black pepper. Bake for about 10-12 minutes or to the desired crispness. Remove from the oven, slice into 8 slices and sprinkle with chopped chives before serving.

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