Sous vide duck pizza
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.
| Sous vide duck pizza | |
|---|---|
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| 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: | 
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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.