Duck and Fontina Pizza With Rosemary and Caramelized Onions Recipe -
Duck and Fontina Pizza With Rosemary and Caramelized Onions Recipe
  • READY IN 45 mins

Duck and Fontina Pizza With Rosemary and Caramelized Onions

Recipe by  

"This is my version of duck confit pizza, made with several prepackaged ingredients and fresh, flavorful cheese. You'll be eating a restaurant-quality meal in minutes, even if it is just in front of the television!"

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Ingredients Edit and Save

Original recipe makes 8 slices Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Cut several slits into the fatty skin of the duck breast. In a skillet over medium heat, fry skin-side-down for 10 minutes. Flip and continue to cook in its own fat for 10 minutes more. Remove from pan. Carefully remove skin using a sharp knife, then slice, and set aside.
  3. Meanwhile, in a separate skillet, cook onions in olive oil over medium heat until translucent and soft, about 5 minutes. Mix in honey and continue to cook until brown and fragrant, 5 to 7 minutes more.
  4. Spread goat cheese evenly over pizza crust and season with salt and pepper. Then layer with caramelized onions, fontina cheese, duck breast slices and rosemary.
  5. Bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2008

Huuuge hit at our house tonight. I've never seen "spreadable" goat cheese, so I took a regular log and mashed it with a bit of sour cream until it was smooth and spreadable. Great combination of flavors.

Most Helpful Critical Review
Aug 17, 2010

The first bite was delicious, but after a few more bites, the richness became so ovewhelming that my husband and I both put it down and couldn't eat any more. Since I only used 4 ozs of the goat cheese, I can't imagine this pizza with all 8 ozs! I took one reviewer's advice to add some potatoes roasted in a drizzle of the duck fat... the potatoes alone were yummy, but they got lost in the richness of the pizza. I really wanted to love this dish; this recipe has the components of a really great gourmet pizza. I will try it again, though, either drastically cutting back on the goat cheese or even eliminating it altogether.


19 Ratings

Jul 27, 2010

Outstanding. For a truly decadent version, cook the duck breast first and save the rendered fat. Slice a potato thinly and drizzle the duck fat over the slices before roasting them in the oven. Add the roast potato slices as another layer of the pizza. I also used goat cheese which had honey added. Really, great fun recipe.

Apr 13, 2013

This is unbelievably good! Even my picky eater requests this on a weekly basis! I did tweak the recipe. I used the duck fat and the same pan with 1/2 the oil to cook the onions. This flavors the onions and adds another level of flavor. Cook the onions but salt and pepper to taste and add 1/2 teaspoon of minced or smashed garlic. When the onions are lightly browned, add 1/4 cup balsamic vinegar and another tablespoon of honey, reduce until the liquid is almost gone and very syrupy to make a balsamic reduction. Tastes just like the fancy flatbreads you get a restaurant.

Mar 04, 2009

We love this! I use Pizza Dough II from this site and bake at 500 on a pizza stone. Also I use cooked chicken instead of duck. Try it, it's different and so good.

Jan 04, 2008

This recipe is amazing. I have never eaten duck, so I substituted chicken. I have made it three times so far, and will keep making it. Everyone that has tried it has loved it. Thanks for sharing!

Dec 06, 2011

I totally LOVED the flavors of the fontina, duck, sweet onions and rosemary!

Oct 13, 2009

Love, love, love this! I have been looking for a recipe like this every since I had it as an appetizer in a gourmet restaurant. This was just like it except they had thinly sliced grilled/roasted potatoes on theirs so I added that. PERFECT!!


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 22.7 g
  • 45%
  • Sodium
  • 694 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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