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duck pizza..... help with a recipie

post #1 of 15
Thread Starter 

I recived 2 freshly killed ducks and i was going to break them down, and keep the breasts for another recipie. but i was thinking of smoking the rest of the duck and making a pizza with the smoked, pulled  meat, calmelized onions,balsamic cherries,goat and mozz cheese, and possibly some fresh thyme oil or rosemary oil.  possibly some locally smoked bacon.    i am going to do it on a flat bread grilled type pizza . any ideas or suggestions? ideas? tips? thanks !

post #2 of 15
Confit the legs& thighs. Charge triple the price

I'd rather have a pizza with duck confit & Carmelites onions anyway. Finish with fleur de sel, drizzle of truffle oil, shaved truffles and fresh cracked pepper.

I'll take 3 large To Go please!!!!
post #3 of 15

do you deliver?  quack quack.....

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #4 of 15

confit it first, then you can smoke it afterwards.

 

dont worry about the oils. the duck is fatty enough, if you want thyme on there, pick some leaves over it.

 

i'd maserate the cherries in kirsch instead of balsamic.

 

If i had to use a vinegar i'd use sherry vinegar, it wont take over as much as balsamic.

 

Dont know about the chesse, dont think you need it. the goats might be fine, but the mozzarella does nothing for me but mute flavours and add another fatty note to it.

 

bacon would be fine, but you need something to help cut the fat.

 

I'd probably use some of the cherries and make a sauce or compote, like you would a tomato sauce. which would help cut through all that fat in the dish. but yeah, sounds really good.

post #5 of 15
Quote:
Originally Posted by Talabadoo View Post

I recived 2 freshly killed ducks

 

Mallards, Wood ducks... FAT DUCKS? eek.giflol.gif

Some wild Ducks can be lean compared to farm raised Ducks. It's an interesting idea. I'd lean towards brining and smoking instead of confit myself but I'd be happy to taste test any trials. biggrin.gif

If you do confit be careful with the salt.

I'll take one with Duck, baby spinach sauteed in EVOO, fresh garlic, a little grated Romano and Foie.

 

Dave


Edited by DuckFat - 12/14/12 at 1:17pm
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #6 of 15

Everybody is right about the confit, then smoke.  If you try to use the duck as is, it will be to tough to chew, especially if you are planning on using the thigh and leg meat.

post #7 of 15

If you confit first then you could be cooking the duck three times. That seems far more likely to produce a tough product. The legs on wild birds can be very lean and that can vary with the type of Duck. If you confit you will have to buy Duckfat or use some other oil. The other concern I would have is how would the smoke adhere to the Duck once the skin is soft and moist from the confit process? If the smoke only grabs the fat you would have to be careful to cold smoke or you could easily impart unwanted flavor on the Duck.

I can't say that's a process I've ever tried. Has any one here done a confit and then smoked?

 

Dave


Edited by DuckFat - 12/15/12 at 6:47am
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #8 of 15

Yeah sorry you need to cold smoke it. I use a smoking gun so you can easily smoke the confit duck in a bowl wrapped in cling film.

 

 

You could totally hot smoke it, but i find it's a craft to get right, and it tends to dry the meat out too much for my liking if you overdo iy, i also am not a huge fan of too much smokiness. However the level of smoky flavour would likely be alright considering you are putting it on a pizza. so depends what you want i guess, but both ideas should work pretty well i think.

post #9 of 15
tea smoked perhaps? joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #10 of 15

I remember Emeril doing smoked venison with cinnamon sticks in the past. I always forget about the smoke guns but that would be fun to try!

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #11 of 15
Confit the legs, use breast elsewhere
post #12 of 15
I've had lots of success smoking actual fats, namely olive oil and YES, duck fat. Confiting the duck legs in smoked duck fat works very well, but will require some costly trial and error to find the right amount of smoke you want to get into the fat. You could also confit the legs, then smoke a small amount of fat to sear the picked leg meat in. Just some ideas wink.gif
Sam Jebson
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Sam Jebson
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post #13 of 15

Everyone seems to be leaning towards con fit, which is a great way to go, but I'll throw another idea out there.  I think a stuffed roasted duck leg/thigh something simple inside, perhaps the goat cheese you were mentioning and dried cherry tomato's, then shaved through a deli slicer very thin and layered onto your pizza, perhaps some green onions across the top.
 

post #14 of 15
You could go down the crispy aromatic duck route and have shredded meat that way but you run the risk of it being too dry unless you add some moisture after shedding
post #15 of 15
Quote:
Originally Posted by Talabadoo View Post

I recived 2 freshly killed ducks and i was going to break them down, and keep the breasts for another recipie. but i was thinking of smoking the rest of the duck and making a pizza with the smoked, pulled  meat, calmelized onions,balsamic cherries,goat and mozz cheese, and possibly some fresh thyme oil or rosemary oil.  possibly some locally smoked bacon.    i am going to do it on a flat bread grilled type pizza . any ideas or suggestions? ideas? tips? thanks !

This EXACT pizza was on Diners,drive-ins, and dive's about 5 minutes ago, BTW.

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