Pizzeta of Preserved Duck, Balsamic Figs and Gorgonzola Cheese
Appetizer, Winner 2000 MLF Recipe Contest, Chef Adam J. Baird
Serving Size: 6 Servings
1- 4 1/2 to 5 Lb Maple Leaf Farms Whole Duck, cut in half
1 Bunch Thyme Sprigs
1 Tablespoon Red Anaheim Chili Flakes
4 Bay Leaves, crushed
1/2 Teaspoon Ground Cloves
2 Tablespoons Lemon Peel, minced
2 Tablespoons Crushed Black Peppercorns
2 Cups Kosher Salt
As Needed To Cover Duck: Rendered Duck Fat
1/4 Cup Warm Water (110°F)
1/4 Ounce - 1 Envelope Active Dry Yeast
1 Tablespoon Olive Oil
2 Teaspoons Each Thyme, Basil, Rosemary, chopped
1/2 Cup Semolina Flour
2 1/2 Cups All-Purpose Flour
1 Cup Water
As Needed All Purpose Flour
Balsamic Fig Marinade:
1/4 Cup Each Balsamic Vinegar, Olive Oil
15 Figs Mission or Cadota Figs, halved, stem end removed
As Needed Salt, Fresh Ground Black Pepper
Fig & Port Wine Jam:
1 Cup Mission or Cadota Figs, halved
2 Cups Port Wine
1 Tablespoon Sugar
As Needed Salt, Black Pepper
Apple & Celery Root Salad
1 Cup Each Apples, Celery Root, julienne
2 Tablespoons Sherry Vinegar
1/8 Cup Each Olive Oil, Walnut Oil
As Needed Salt and Black Pepper
As Needed Gorgonzola Cheese
Duck Confit: Trim fat from breasts and legs. Carefully score skin. Combine next 6 ingredients; evenly pack on duck halves. Sprinkle salt over all sides of duck halves. Cure, covered in refrigerator for 24 hours.
Remove from refrigerator; scrape off cure mix. Rinse duck pieces gently under cold running water; dry. Heat fat to a simmer (180°F), carefully add duck pieces. Simmer, uncovered, for 2 hours or until meat is fork tender. Remove duck from fat; cool. Remove skin and pull meat from bones; reserve separately.
Pizza Dough: Combine warm water and yeast; stir to dissolve. Add sugar; allow to set for 10 minutes. Stir in oil and herbs. Add both flours. While stirring with a wooden spoon, drizzle in 1 cup of water. Continue stirring as dough begins to form a ball. Sprinkle flat surface with extra flour. Knead dough for 4 to 5 minutes or until well combined and slightly elastic. Add flour, as needed, to prevent sticking. Lightly oil bowl and dough. Place dough in bowl; cover. Let rise for 2 hours or until doubled in size. Punch down dough, knead slightly. Portion into 6 - 3 oz balls.
Balsamic Figs Marinade: Combine vinegar and oil. Add figs; toss to coat. Season with salt and pepper. Marinate for 2 hours.
Fig and Port Wine Jam: Combine figs and port. Simmer 1 hour or until port has reduced by half. Remove from heat and place into a bar blender. Add sugar, salt and pepper; pulse until smooth. Strain and reserve.
Apple and Celery Root Salad: Toss apples and celery root with vinegar and oils; season with salt and pepper.
To Serve: Roll out dough into thin rounds. Evenly spread duck, figs and cheese over dough. Bake 425°F for 10 minutes or until crisp. Toss salad; place in the middle of each pizzetta. Drizzle with fig and port jam. Serve hot or warm.