Duck Confit Cherry Cobbler Pizza

Created by Chef Michael O'Donnell for Maple Leaf Farms

Prep Time {50 min}

Cook Time {30 min}

Serving Size {20 Pieces}


13.8 Ounce Tube Pillsbury Classic Pizza Dough

1 1/2 Cups Cherry Pie Filling

2-3 Tablespoons Coarse Ground Black Pepper

1 Tablespoon Minced Fresh Thyme

1/4 Teaspoon Chili Flakes

1 Tablespoon Molasses

To Taste Salt

2 Cups Shredded Duck Leg Confit

1 Cup Mascarpone Cheese

1 Tablespoon Minced Rosemary

4 Cloves Garlic, minced

To Taste Salt and Pepper

1 Cup Savory Vanilla Wafers, ground

1/4 Cup All Purpose Flour

1/8 Cup Brown Sugar

1 Tablespoon Parsley

1 Tablespoon Powdered Ginger

8 Ounces Butter, diced

To Taste Salt and Pepper


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1. Place cherry pie filling, ground pepper, fresh minced thyme, chili flakes, and molasses in a blender and puree until smooth. Season with salt and set aside.

2. Pull the meat from the duck legs, being sure to remove any cartilage or bones, keeping the meat in fairly large pieces. Set aside.

3. In a small mixing bowl combine the mascarpone cheese with the minced rosemary and garlic; season with salt and pepper. Set aside.

4. In a large mixing bowl combine the ground vanilla wafers, flour, brown sugar, and ginger. Season with salt and pepper. Toss together just to mix the ingredients and add the butter. Crumble the mixture together using only your hands, being sure to work fast. (The temperature of your hands will soften the butter quickly and result in too smooth of mixture.) You want to make sure that there are still chunks of butter and the dry ingredients are not fully incorporated.

5. To assemble the pizza, cut the pizza dough into 20 pieces. Shape into little rounds. Prebake dough approximately 8 minutes at 375°F. Spread the cherry sauce on top of prebaked dough being sure to leave crust around the edges. Arrange the pulled duck on top of the sauce followed by the cobbler topping. After the cobbler topping arrange small spoonfuls of mascarpone cheese on top of everything. Place the pizza in a 400°F oven and bake for approximately 15-20 minutes or until the crust and cobbler topping is golden brown and crispy.

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