* 170g Duck breast, skin on.
* 1 teaspoon Hoisin sauce
* 1 portion Pizza dough
* 4 tablespoons of Tomato sauce for pizzas
* 250g Mozzarella cheese
* Sea salt and Freshly ground black pepper
* A pinch of Dried oregano
* A drizzle of Olive oil

===Method===
* Vacuum seal the Duck breast together with 1 teaspoon of Hoisin sauce
* Cook in a Sous vide bath for 3 hours at 56.5°C
* Remove from the vacuum bag, discarding the Sauce, it will have done its job and flavoured the Meat.
* Allow to Rest for 10 minutes.
* Heat a Frying pan over a medium high flame
* Wipe any Sauce from the skin side of the Duck breast and Sear (skin side only) in the hot pan for 3 minutes without adding any extra Oil.
* Allow to cool and slice thinly. This can all be done way ahead of cooking the Pizza.
* Dust your work surface with Fine yellow cornmeal
* Divide the Pizza dough into two and roll out into two thin 25.5 cm (10 inch) Pizzas
* You can leave them in a Warm place for an hour or so to rise. I quite like them cooked immediately they are rolled out for a more crispy finish.
* Prick the Pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking
* With a deft move, slide the Pizza from the Pizza peel, on to the preheated Pizza stone.
* Cook on one side only for about 2 minutes or until lightly Browned.
* Repeat for the other side.
* Remove from the Oven and spread the pizza with 2 tablespoons of Tomato sauce for pizza.
* Crumble a ball of mozzarella cheese over the pizza and top with the sliced duck.
* Season with salt, pepper a drizzle of olive oil and a pinch of oregano.
* Return to the Oven and bake until the Cheese is nicely melted. This should take about 4 minutes under a grill on a pizza stone, if oven baking, about 15 minutes in the middle of the oven.
* Repeat for the second Pizza.
* Keep the first Pizza warm at the bottom of the Oven whilst you make the second.
* Sous vide hoisin duck pizza
* Crispy duck and hoisin pizza
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