Duck, Corn & Goat Cheese Flatbread Pizzas
Jennifer Hess chef bio | Yield: 2
Use already-baked flatbreads for this tasty pizza recipe, topped with caramelized onions, duck confit, fresh corn, and tangy goat chevre.
- 1 Duck Leg Confit
- 1 cup Duck Fat, plus 1 teaspoon, for divided use
- 2 individual-sized flatbread pizza crusts (homemade or store-bought)
- 4 cups white onions, sliced
- 1/4 cup onion, sliced
- 1/2 cup carrot, sliced
- 1/2 cup celery, sliced
- 1 cup fresh sweet corn kernels
- 2 ounces soft fresh goat cheese
- 1 cup arugula
- 1 large clove garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon, for divided use
- 1 teaspoon dried Herbes de Provence, or combine dried thyme, marjoram, savory, rosemary, sage and lavender
- 1/2 tablespoon whole white peppercorn
- 1/2 tablespoon whole coriander
- 1 piece star anise
- 4 sprigs thyme
- 1 bay leaf
- 1/2 teaspoon rosemary
- 1/2 tablespoon paprika
- Salt and coarsely-ground black pepper
- Preheat oven to 300 degrees F. Season the duck leg with salt and pepper. Add 1 tablespoon duck fat to a large pan over medium heat and sear both sides of the duck legs until golden brown. Remove from pan and set aside. Add the 1/4 cup sliced onion, carrot, celery, and garlic to the pan and cook until tender. Create an herb sachet by adding coriander, white peppercorn, star anise, thyme, rosemary, and bay leaf in a cheesecloth and tying. Add the herb sachet to the pan and continue cooking for 5 minutes. Transfer to an oven-proof casserole. Heat 1 cup of duck fat in the pan and add duck legs and duck fat to the casserole dish. Cover with aluminum foil and cook for about 6 hours, or until duck meat falls off the bone. Remove from oven and when cool enough to handle, pull the duck meat of the bone, discard the bones.
- Increase oven temperature to 450 degrees F. Melt butter with one tablespoon of olive oil in a large, wide skillet over medium heat. Add 4 cups onions and two pinches of salt. Cook over medium heat until the onions are soft and caramelized. Remove from heat and set aside.
- In a separate bowl, combine the herbes de Provence with 1/4 cup of olive oil and set aside.
- Place the pizza crusts on a baking sheet and brush the tops of the crust with herb oil. Bake for 5 minutes. Remove crusts from the oven and top each with half of the caramelized onions, half of the shredded duck confit, and half of the corn. Return to the oven and bake for an additional 8-10 minutes.
- Remove from the oven and crumble the goat cheese over the pizzas. Top each pizza with a 1/2 cup of arugula, a drizzle of the herbed olive oil, and salt and pepper.