Duck breast pizza

By: Andrea Alden

If you really want to impress your guests, duck breast pizza with caramelized onions, candied bacon and a balsamic reduction is the perfect choice. In this dish, numerous full-bodied flavors come together and combine to create a juicy whole that seems to have come straight out of a gourmet magazine. Honestly, I was recently asked to cook for a few celebrities. I racked my brain about what I could do that was special. Together with a colleague and another foodie, we came up with the idea for this fantastic combination of ingredients that became this great duck breast pizza.

• 1 portion of quick pizza dough
• (fresh dough from the supermarket also works well)
• 1/4 cup cornmeal
• 1 large duck breast
• Salt and pepper to taste
• 1 tbsp roasted garlic oil
• 85 ml apple butter barbecue sauce
• 2 tsp balsamic vinegar
• fresh chives, thyme and basil leaves
• 1/2 cup shaved Parmesan
• Caramelized onion
• 1 large vegetable onion, cut into slices at least 1/4 inch thick
• 1 tbsp butter
• 1/2 tbsp oil
• Pinch of salt
• Candied bacon
• 2 slices of bacon
• 2 tbsp brown sugar
• 2 tbsp maple syrup
• Baking paper
• Balsamic reduction
• 1 cup balsamic vinegar
• 1/4 cup maple syrup

1. Pour the balsamic vinegar and maple syrup into a pot over the side burner. (Trust me, you'll want to do this outside.) Mix and bring the mixture to a gentle simmer. Simmer the balsamic mixture until slightly thickened. Once the balsamic sticks to the back of the spoon and has the consistency of warm maple syrup, remove the pot from the heat and allow to cool.
2. While the balsamic is reducing, melt the oil and butter in a large skillet. Add the onions to the melted mixture and cook slowly until dark brown and caramelized. Although they need to be stirred every now and then, the low heat means they require little attention. Be careful not to sizzle.
3. Place the Napoleon PRO series pizza stone on the grill and preheat to 205°C. Line a baking tray with a piece of baking paper. Mix together the maple syrup and brown sugar, then brush the mixture on both sides of the bacon. Bake over indirect heat for about 20 minutes, or until the bacon is crispy - place the baking tray on the pizza stone. Leave the grill running. Place bacon on a metal rack to drain. Do not place on a paper towel. Otherwise the sugar will stick to the paper and you will no longer be able to distinguish the paper from the bacon. Do you have an eye on the onions?
4. Cut the skin and fat of the duck breast, but not the meat. Season with salt and pepper. Sauté over direct heat, skin side down, for 5 to 7 minutes. Be careful not to burn it. The skin should be crispy. A thermometer, e.g. B. insert the wireless thermometer from Napoleon's PRO series into the duck breast and finish cooking it over indirect heat. The internal temperature should be 60°C. It's bloody now, but will continue to cook later when you cut the breast open and place it on the pizza. Then let the duck breast rest for 10 minutes before slicing. What are the onions doing?
5. Now it's pizza time. Prepare and roll out the dough. Sprinkle the PRO series pizza spatula with a little cornmeal and then place the dough on the warm pizza stone in the grill. Also sprinkle the stone with cornmeal. Bake the dough for about 10 to 15 minutes, or until it is firm. You can either put the pizza directly on the grill or bring it inside first.
6. Brush the outer edge of the crust with roasted garlic oil. Mix barbecue sauce and balsamic vinegar together and spread over the center of the crust. Spread the sliced ​​duck breast, crumbled bacon and onions over the pizza. Place the pizza back on the grill to get it nice and hot.
7. Sprinkle the pizza with fresh herbs and shaved Parmesan and cut into pieces. Serve after cutting and let your guests drizzle their piece with the balsamic reduction.

It's a lot of ingredients and a few steps, but it's well worth the effort when you have the duck breast pizza with caramelized onions, candied bacon and balsamic reduction on your plate. The sight, the smell and the taste simply blew me away. You and your guests will be absolutely thrilled. You may even need to do two. Have you ever cooked something that could have come from a gourmet magazine? What was that?

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