Duck and Fontina Pizza With Rosemary and Caramelized Onions Recipe
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Duck and Fontina Pizza With Rosemary and Caramelized Onions

By: FYRECRACKER  
"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!"

Rating: This weblink has been rated 11 times with an average star rating of 4.5 Read Reviews (10)

Rate/Review | 233 people have saved this

What to Drink?

Wine pinot grigio
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 8 slices
 

Ingredients

  • 1 large skin-on, boneless duck breast half
  • 1 small yellow onion, sliced
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 1 (8 ounce) tub spreadable goat cheese
  • 1 (10 ounce) package pre-baked pizza crust
  • salt and pepper to taste
  • 10 ounces fontina cheese, shredded
  • 1 tablespoon dried rosemary

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 403 | Total Fat: 24.5g | Cholesterol: 80mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by gremlinhill 
Huuuge hit at our house tonight. I've never seen "spreadable" goat cheese, so I took a regular... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2008 by jess 
This recipe is amazing. I have never eaten duck, so I substituted chicken. I have made it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2007 by paula 
This pizza has to be the best i have ever tasted. I don't buy pizza bases, i make them. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2007 by FYRECRACKER 
THis pizza rocks! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by julie a 
Love, love, love this! I have been looking for a recipe like this every since I had it as an... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by Kangal Gal Supporting Member (Click to learn more about Supporting Membership)
This wasnt terrible but I didnt really enjoy the combo of goat cheese and duck together. I did... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2009 by LindaMock 
We love this! I use Pizza Dough II from this site and bake at 500 on a pizza stone. Also I use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2008 by Brian J. 
Delicious! One of my favorite recipes from this site! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by L. Johnson 
Absolutely amazing...something you'd find on an upscale restaurant's menu but easy to do at... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2007 by Sharon L. Supporting Member (Click to learn more about Supporting Membership)
This was so good. I used pre-cooked duck, made my own pizza crust, and cooked it on a... MORE

 
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