Recipe 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skin-on, boneless duck breast half
yellow onion, sliced
1 (8 ounce) tub
spreadable goat cheese
1 (10 ounce) package
pre-baked pizza crust
salt and pepper to taste
fontina cheese, shredded
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.
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.
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.
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.
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.
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!
I totally LOVED the flavors of the fontina, duck, sweet onions and rosemary!
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Duck and Fontina Pizza With Rosemary and Caramelized Onions
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 220
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make a puff pastry wrapped cheese appetizer.
A simple pasta with duck, apples, and onions in a flavorful red wine reduction.
A spicy pizza topped with hot Italian sausage, eggs, and arugula.