Sous vide duck pizza: Difference between revisions
From Cookipedia
(Created page with "<!-- seo --> {{#seo: |title=--title-- |titlemode=replace |description=--description-- |og:image=--og_image-- |og:type=recipe }} <!-- /seo --> {{Template:CookTools}} <div clas...") |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title= | |title=Sous vide duck pizza | ||
|titlemode=replace | |titlemode=replace | ||
|description= | |description=Any excuse to use my homemade Sous vide sous vide cooker because it makes meat so tender. duck is a great candidate for this method of cooking. | ||
|og:image= | |og:image=https://www.cookipedia.co.uk/wiki/images/1/11/Sous_vide_duck_pizza_recipe.jpg | ||
|og:type=recipe | |og:type=recipe | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
|ImageComment = Just enough for one, leaving the last quarter for tomorrow's snack. | |ImageComment = Just enough for one, leaving the last quarter for tomorrow's snack. | ||
| Line 48: | Line 46: | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
If using a pizza stone, | 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, | If using the oven, preheat it to 220° C (425° F - gas 7) | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Line 65: | Line 63: | ||
| You can leave them in a [[Warm place|warm place]] for an hour or so to rise. I quite like them cooked immediately they are rolled out for a more crispy finish. | | You can leave them in a [[Warm place|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|pizza]] all over with a fork. This prevents it puffing up too much and burning while it is cooking | | Prick the [[Pizza|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|pizza]] from the [[Pizza peel|pizza peel]], on to the | | With a deft move, slide the [[Pizza|pizza]] from the [[Pizza peel|pizza peel]], on to the preheated [[Pizza stone|pizza stone]]. | ||
| Cook on one side only for about 2 minutes or until lightly [[Browned|browned]]. | | Cook on one side only for about 2 minutes or until lightly [[Browned|browned]]. | ||
| Repeat for the other side. | | Repeat for the other side. | ||
Revision as of 17:37, 10 April 2015
| Sous vide duck pizza | |
|---|---|
 |
| Just enough for one, leaving the last quarter for tomorrow's snack. | |
| Servings: | Makes 2 pizzas |
| Ready in: | 3 hours, 30 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 3 hours, 10 minutes |
| Difficulty: | 
|
Any excuse to use my homemade 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. 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.
One170g 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
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 x 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
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
- 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.