Duck and Fontina Pizza With Rosemary and Caramelized Onions

Duck and Fontina Pizza With Rosemary and Caramelized Onions

18
FYRECRACKER 1

"This is my version of duck confit pizza, made with several prepackaged ingredients and fresh, flavorful cheese. You'll be eating a restaurant-quality meal in minutes, even if it is just in front of the television!"

Ingredients

45 m {{adjustedServings}} servings 404 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 694 mg
  • 28%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Cut several slits into the fatty skin of the duck breast. In a skillet over medium heat, fry skin-side-down for 10 minutes. Flip and continue to cook in its own fat for 10 minutes more. Remove from pan. Carefully remove skin using a sharp knife, then slice, and set aside.
  3. Meanwhile, in a separate skillet, cook onions in olive oil over medium heat until translucent and soft, about 5 minutes. Mix in honey and continue to cook until brown and fragrant, 5 to 7 minutes more.
  4. Spread goat cheese evenly over pizza crust and season with salt and pepper. Then layer with caramelized onions, fontina cheese, duck breast slices and rosemary.
  5. Bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

18
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Huuuge hit at our house tonight. I've never seen "spreadable" goat cheese, so I took a regular log and mashed it with a bit of sour cream until it was smooth and spreadable. Great combination of...

Outstanding. For a truly decadent version, cook the duck breast first and save the rendered fat. Slice a potato thinly and drizzle the duck fat over the slices before roasting them in the oven...

This is unbelievably good! Even my picky eater requests this on a weekly basis! I did tweak the recipe. I used the duck fat and the same pan with 1/2 the oil to cook the onions. This flavors the...