When I go out to eat, I scour the menu for something that I would never cook for myself at home. One thing is a guarantee: If there is duck on the menu, I’m getting it! So, I wanted to somehow incorporate duck into a pizza but still keep it exciting, fresh, vibrant and delicious.
I Googled some duck varieties, found a delicious duck prosciutto and figured this would be the perfect application. As you may know, duck is really rich and decadent, so I paired it here with a cheese that is also rich and decadent.
Enter double crème Gouda.
Together they are indulgent, and they really get along.
I cut that richness with some blackberries and cherries that I cooked down in sugar, a little water and a splash of balsamic vinegar. Basically, a gastrique, but we are pizza people so let’s call it agrodolce! I finished with some baby arugula for a fresh, peppery touch and some red veined baby sorrel for a little acidic freshness.
- 1 8-10 ounce pizza dough ball
- 2 ounces fresh mozzarella
- 4 ounces double crème Gouda
- 1 ounce baby arugula
- 2-3 spoonfuls of agrodolce (recipe below)
- 1 ounce red veined sorrel (stems included if they are super tender)
- Stretch dough to desired size, top with fresh mozzarella, then the Gouda.
- Bake at 550 F for 10-12 minutes or desired doneness. When finished baking, cut and top with thinly sliced duck prosciutto – as thin as you can but still slicing it whole. Lay over hot pizza, and the fat will begin to melt in.
- Spoon over agrodolce fruit sauce (recipe below), sprinkle arugula and sorrel.
- 4 ounces blackberries
- 2 ounces fresh cherries (halved and pitted)
- 3 ounces sugar
- 4 ounces water
- 1 tablespoon balsamic vinegar
- In a pan, add all fruit, water and sugar and heat on medium/high until boiling and blackberries start to break down and release juice. Carefully, using the back of a spoon, break blackberries down and continue to boil for 2-3 minutes until it becomes syrupy. Add the balsamic and cook for another 30-45 seconds and pull off the heat. Let sauce cool.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
