Duck à l’Orange Pizza
Duck à l’Orange Pizza
Ingredients
For the Duck Confit
- 2 duck leg quarters, about 1 1/2 pounds total
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 4 sprigs fresh thyme
- 2 cloves garlic, smashed
- 2 cups duck fat, or more, as needed to cover
For the Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon ginger, grated fresh
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Pizza
- 1 pound pizza dough, store-bought or homemade
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 orange, sliced into thin rounds, for garnish (optional)
Instructions
- 1
Prepare the duck confit: Pat the duck leg quarters dry with paper towels. Season generously with kosher salt and black pepper. Place the thyme sprigs and smashed garlic cloves over the duck. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
⏱️ 5 min
- 2
Preheat oven to 300°F. In a Dutch oven or oven-safe pot, arrange the seasoned duck leg quarters. Pour duck fat over the duck until it is mostly submerged. If needed, add more duck fat. Cover the pot and cook in the preheated oven for 2 to 2 1/2 hours, or until the duck is very tender and easily pulls from the bone.
⏱️ 120 min•🌡️ 300
- 3
Carefully remove the duck from the fat and let it cool slightly. Once cool enough to handle, shred the duck meat from the bones, discarding skin and bones. Set aside.
⏱️ 10 min
- 4
Prepare the orange sauce: In a small saucepan, combine orange juice, orange zest, red wine vinegar, honey, soy sauce, and grated ginger. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the simmering sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat.
⏱️ 10 min
- 5
Preheat your oven to 450°F (or the highest temperature your pizza stone/steel allows). If using a pizza stone or steel, place it in the oven while preheating.
⏱️ 15 min•🌡️ 450
- 6
On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness and shape. Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.
⏱️ 5 min
- 7
Spread a thin layer of the orange sauce over the pizza dough, leaving a border for the crust. Sprinkle with shredded mozzarella cheese. Distribute the shredded duck confit and thinly sliced red onion evenly over the cheese.
⏱️ 5 min
- 8
Carefully slide the pizza (with parchment paper if using) onto the preheated pizza stone or baking sheet. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 15 min•🌡️ 450
- 9
Remove the pizza from the oven. Garnish with fresh chopped parsley and optional thin orange slices. Let cool for a few minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Duck à l’Orange Pizza
For the Duck Confit
- 2 duck leg quarters, about 1 1/2 pounds total
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 4 sprigs fresh thyme
- 2 cloves garlic, smashed
- 2 cups duck fat, or more, as needed to cover
For the Orange Sauce
- 1/2 cup orange juice, freshly squeezed
- 1 teaspoon orange zest
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon ginger, grated fresh
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Pizza
- 1 pound pizza dough, store-bought or homemade
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 orange, sliced into thin rounds, for garnish (optional)
Instructions
- 1
Prepare the duck confit: Pat the duck leg quarters dry with paper towels. Season generously with kosher salt and black pepper. Place the thyme sprigs and smashed garlic cloves over the duck. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
⏱️ 5 min - 2
Preheat oven to 300°F. In a Dutch oven or oven-safe pot, arrange the seasoned duck leg quarters. Pour duck fat over the duck until it is mostly submerged. If needed, add more duck fat. Cover the pot and cook in the preheated oven for 2 to 2 1/2 hours, or until the duck is very tender and easily pulls from the bone.
⏱️ 120 min•🌡️ 300 - 3
Carefully remove the duck from the fat and let it cool slightly. Once cool enough to handle, shred the duck meat from the bones, discarding skin and bones. Set aside.
⏱️ 10 min - 4
Prepare the orange sauce: In a small saucepan, combine orange juice, orange zest, red wine vinegar, honey, soy sauce, and grated ginger. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the simmering sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat.
⏱️ 10 min - 5
Preheat your oven to 450°F (or the highest temperature your pizza stone/steel allows). If using a pizza stone or steel, place it in the oven while preheating.
⏱️ 15 min•🌡️ 450 - 6
On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness and shape. Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.
⏱️ 5 min - 7
Spread a thin layer of the orange sauce over the pizza dough, leaving a border for the crust. Sprinkle with shredded mozzarella cheese. Distribute the shredded duck confit and thinly sliced red onion evenly over the cheese.
⏱️ 5 min - 8
Carefully slide the pizza (with parchment paper if using) onto the preheated pizza stone or baking sheet. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
⏱️ 15 min•🌡️ 450 - 9
Remove the pizza from the oven. Garnish with fresh chopped parsley and optional thin orange slices. Let cool for a few minutes before slicing and serving.
⏱️ 5 min