Pizzeta of Preserved Duck, Balsamic Figs and Gorgonzola Cheese

Appetizer, Winner 2000 MLF Recipe Contest, Chef Adam J. Baird

Ratings

Serving Size {6 servings}

Ingredients


Duck Confit:


1- 4 1/2 to 5 Lb Maple Leaf Farms Whole Duck, cut in half


1 Bunch Thyme Sprigs


1 Tbsp Red Anaheim Chili Flakes


4 Bay Leaves, crushed


1/2 tsp Ground Cloves


2 Tbsp Lemon Peel, minced


2 Tbsp Crushed Black Peppercorns


2 cups Kosher Salt


As Needed To Cover Duck: Rendered Duck Fat


Pizza Dough:


1/4 cup Warm Water (110°F)


1/4 oz - 1 Envelope Active Dry Yeast


Pinch Sugar


1 Tbsp Olive Oil


2 tsp 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 Tbsp Sugar


As Needed Salt, Black Pepper


Apple & Celery Root Salad


1 cup Each Apples, Celery Root, julienne


2 Tbsp Sherry Vinegar


1/8 cup Each Olive Oil, Walnut Oil


As Needed Salt and Black Pepper


As Needed Gorgonzola Cheese

Directions

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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.


Reviews  { write a review }

Anonymous

delicious!!