Sous vide duck pizza

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Sous vide duck pizza
Sous vide duck pizza
Just enough for one, leaving the last quarter for tomorrow's snack.
Servings:Serves 4 - Makes 2 pizzas
Calories per serving:1339
Ready in:3 hours, 30 minutes
Prep. time:20 minutes
Cook time:3 hours, 10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:8th April 2015
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Fresh out of the oven
Spreading out the topping
Ready for the oven
One breast, two pizzas
Duck breast seared

Any excuse to use my homemade homemade sous vide sous vide cooker because it makes meat so tender. duck is a great candidate for this as I find sometimes if it's cooked rare, it can be a bit chewy. This has been sous vide cooked for 3 hours at 56.5°C (133.7°F). Seared, skin side only to release excess fat and then allowed to cool and then sliced thinly and added to the pizza. It was a lot of work but it was delicious.

One 170g duck breast was enough for two pizzas, I sous vide cooked two and froze the unused one for next weeks duck pizza.

I added a teaspoon of hoisin sauce to the vacuum bag as I think it goes so well with duck. That's a personal taste so I guess it is optional.

Ingredients

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Mise en place

If using a pizza stone, preheat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.

If using the oven, preheat it to 220° C (425° F - gas 7)

Method

  1. Vacuum seal the duck breast together with 1 teaspoon of hoisin sauce
  2. Cook in a sous vide bath for 3 hours at 56.5°C
  3. Remove from the vacuum bag, discarding the sauce, it will have done its job and flavoured the meat.
  4. Allow to rest for 10 minutes.
  5. Heat a frying pan over a medium high flame
  6. 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.
  7. Allow to cool and slice thinly. This can all be done way ahead of cooking the pizza.
  8. Dust your work surface with fine yellow cornmeal
  9. Divide the pizza dough into two and roll out into two thin 25.5 cm (10 inch) pizzas
  10. 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.
  11. Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking
  12. With a deft move, slide the pizza from the pizza peel, on to the preheated pizza stone.
  13. Cook on one side only for about 2 minutes or until lightly browned.
  14. Repeat for the other side.
  15. Remove from the oven and spread the pizza with 2 tablespoons of tomato sauce for pizza.
  16. Crumble a ball of mozzarella cheese over the pizza and top with the sliced duck.
  17. Season with salt, pepper a drizzle of olive oil and a pinch of oregano.
  18. 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.
  19. Repeat for the second pizza.
  20. Keep the first pizza warm at the bottom of the oven whilst you make the second.

See also

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