Duck Pizza with Caramelized Onions and Brie

Food memories are interesting things. For example, there's a restaurant on Granville Island in Vancouver called Bridges that we went to for lunch one day a long time ago and by a long time I'd say darn near 15 years. I had duck pizza that was the most incredible thing I'd ever eaten. Now I'm not saying that my memories aren't exaggerated some - I mean the big guy and I were just starting our journey together and there's something about young love that creates a sensory overload...well you know what I mean.  Anyway, I can't go back to the restaurant and find out because they don't even have it on the darn menu anymore, but those memories have now officially been eclipsed.

We made a duck pizza last night for dinner that was the most incredible joint effort imaginable, starting with a homemade crust that I whipped up in the food processor. This is really my "no fail" pizza crust that takes all of 30 seconds to put together, an hour to rise and 20 minutes to rest and you've an incredible flavorful base for darn near any kind of pizza, stromboli or calzone you'd care to try.

Next to the crust on our delicious duck filled delight was a layer of white sauce. An Emeril idea, this one had just two ingredients - heavy cream and the white rinds from the brie that are normally a throw away cause they look a little ugly on a pizza. Whisked together and reduced, the sauce becomes the perfect creamy flavorful foil for what's to follow - caramelized onions with a touch of port, duck, and brie...that's it!

The big guy built the pizza, baked it for 12 minutes at 500 and then garnished it with pomegranate arils, fresh chopped parsley and a touch of the pomegranate/chile glaze from last night. As you can see, the brie melted down into the duck and onions and the whole thing became a rich, creamy, spicy, crunchy fabulous flavorful extravaganza. Goodbye memories - I'm movin' on!

Duck Pizza with Caramelized Onions & Brie   Inspired by Emeril Lagasse

Crust:

1 cup water

1 package active dry yeast (Rapid Rise is fine)

2-1/2 to 3 cups all purpose flour

2 tablespoons olive oil

½ teaspoon salt

In bowl of food processor with metal blade combine 1-1/2 cups flour with warm water and yeast. Mix well. Add 1 cup four, olive oil and salt. Combine well until dough forms into one ball and rides on top of the metal blade (about 20 seconds). If dough is very sticky add more flour; however dough should be very soft. Remove ball of dough from processor and place in lightly oiled bowl. Cover with plastic wrap and place in a warm place to rise for 1 hour. After dough has risen remove to a floured board and cut in half. Form into 2 balls and cover with bowl. Allow to rest for 20 minutes before shaping. Makes 2 – 12 inch pizzas – we used one for this pizza and froze the second for future use.

Sauce:

1/2 cup heavy cream

Rind from 8 ounce piece triple cream brie (we used Saint Andre)

Combine rind and cream in a small pot. Heat over medium heat, whisking from time to time to dissolve cheese into cream. Bring to a simmer and cook until cream has reduced and sauce is thick – about 10 minutes. Watch carefully so you don’t reduce it too much!

For the pizza:

1 yellow onion, thinly sliced

1 red onion, thinly sliced

2 tablespoons butter

2 tablespoons port

Salt and pepper to taste

Heat heavy skillet over medium heat. Add butter and when melted, add onions. Cook slowly, stirring occasionally until onions have caramelized and turned a rich amber color (about 30 minutes). Remove from heat and add port. Season to taste with salt and pepper.

3/4 cup chopped or slivered cooked duck

8 ounce piece of triple cream brie sliced, (rind removed as above)

Chopped fresh parsley

Pomegranate arils (optional)

Pomegranate/Chile glaze (optional)

Place pizza stone in oven and preheat oven to 500. Shape crust into 12 inch pizza. Top with Brie  sauce, then duck, caramelized onions and finally brie slices. Transfer to pizza stone and bake for 12 minutes. Garnish with fresh parsley, pomegranate arils and pom/chile glaze if desired.  (Serves 3 to 4 people). Download Duck Pizza with Caramelized Onions and Brie

 

Comments

[joanne]

OMG that sounds wonderful. Never thought of putting duck on a pizza. You are an inspiration!! Will do that one but probably by myself as T is not a duck fan.

[June]

It was amazing - I just had the rest for lunch and it was even good cold.

[Mags]

What a wonderful use for your leftover duck. Such an unusual pizza. I'd order it!

[Nanan]

Lovely - I love duck - always have - I was a duck hunter as a youngun - Moma's influence on the family! I also like the use of pomegranate!!! From your yard no doubt - go ahead - brag!!!! I know you grow them!!!

[June]

Mags - it is unusual and delicious too. I'd have it again in a heartbeat.

Lea - the big guy wants to go huntin' with you. He's complaining as we "speak"...cause I make him cook domestic duck, but the wild ones are a little hard to find in arid zona. You're right, the pomegranates our from our tree. Isn't that a kick...we harvested 22 and the birds got 2.