Duck Pizza Recipe
If you want to impress people, Duck Pizza with Caramelized Onions, Candied Bacon & Balsamic Reduction is a surefire way to do it. Loads of big flavors come together to form a succulent whole that seems as though it leapt off the pages of a gourmet magazine. To be honest, when I was asked to cook for some VIP’s recently, I was racking my brains, trying to think of something unique to make. Thanks to a colleague and fellow foodie, we came up with a fantastic combination of ingredients that turned into this amazing Duck Pizza.
Duck Pizza Recipe
PrintIngredients
Method
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1 serving
Quick Pizza Dough,
(the fresh dough from the supermarket works well too)
¼ cup
cornmeal
1
large duck breast
salt and pepper to taste
1 tbsp.
roasted garlic oil
1/3 cup
apple butter barbecue sauce
2 tsp.
balsamic vinegar
fresh chives, thyme, and basil leaves
½ cup
sliced parmesan cheese
Caramelized Onion
1
large Spanish onion, sliced at least ¼ inch thick
1 tbsp.
butter
½ tbsp.
oil
pinch of salt
Candied Bacon
2
slices of bacon
2 tbsp.
brown sugar
2 tbsp.
maple syrup
parchment paper
Balsamic Reduction
1 cup
balsamic vinegar
¼ cup
maple syrup
- In a pot, over your side burner (because, trust me, you want to do this outside), pour the balsamic vinegar and maple syrup. Stir them together and allow the mixture to come to a gentle simmer. Simmer the balsamic mixture until slightly thickened. Once it coats the back of a spoon, resembling the thickness of warm maple syrup, remove the balsamic from the heat and allow it to cool.
- While the balsamic is reducing, melt the oil and butter together in a large frying pan. Toss the onions with the melted butter and very slowly cook them until they’re a deep caramelized brown. They will need periodic stirring, but because you have them over such low heat, the onions will need little maintenance as they cook. Just be careful that they don’t start frying.
- Place the Napoleon PRO Pizza Stone onto the grill and preheat it to 400°F. Place a piece of parchment paper onto a baking sheet. Combine maple syrup and brown sugar, then brush both side of the bacon with the maple sugar mixture. Bake over indirect heat – you can place the baking sheet on the pizza stone – for about 20 minutes, or until the bacon is cooked crisp. Leave the grill on. Remove the bacon to a metal rack to drain. Do not drain on paper towel as the sugars will stick to the paper and you will have a hard time distinguishing paper from bacon. Have you checked on those onions recently?
- Slash the duck skin and fat, but not the flesh. Season to taste with salt and pepper. Sear over direct heat, skin side down for 5 to 7 minutes, being careful to make sure that it doesn’t burn. You want crispy skin. Insert a thermometer, like Napoleon’s PRO Wireless Digital Thermometer, and move the duck to indirect heat to finish cooking. You are looking for an internal temperature of 140°F. This is considered rare, but there will be further cooking when you slice the breast and put it onto the pizza. Once done, allow the duck to rest for 10 minutes before slicing. How are your onions doing?
- Pizza time. Prepare the dough and roll it out. Use the Napoleon PRO Pizza Spatula with a little cornmeal on it, to move the dough to the warmed pizza stone on the grill. Don’t forget to dust the stone with more cornmeal. Cook the dough for 10 to 15 minutes, or until solid and stable. You can either dress the pizza right on the grill, or bring it inside to dress.
- Brush the outside edge of the crust with roasted garlic oil. Mix the barbecue sauce and balsamic vinegar and spread it in the middle of the crust. Layer sliced duck breast, crumbled bacon, and onions over the pizza. Place it back on the grill to get nice and hot.
- Garnish the whole pizza with fresh herbs, curls of parmesan cheese, and slice it. Once sliced, serve and allow your guests to drizzle each slice with your balsamic reduction.
There may be a lot of ingredients, and a number of steps, but it’s all worth it when everything comes together to become Duck Pizza with Caramelized Onions, Candied Bacon & Balsamic Reduction. I couldn’t believe how amazing it looked, smelled, and tasted. You and yours will be so thrilled; you may have to make two. Have you ever made anything that could have been from a gourmet magazine? What was it?
Look at all of the deliciousness
Slice for ease of eating
Don't forget the balsamic
Search Recipes
Look at all of the deliciousness
Slice for ease of eating
Don't forget the balsamic