Duck + Mushroom Pizza with Honey-Herbed Goat Cheese
Duck + Mushroom Pizza with Pears and Honey-Herbed Goat Cheese is decadent, delicious and perfect for a cozy night in.
Ingredients
- 4 ounce goat cheese, softened
- 2 teaspoon flat leaf parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1½ teaspoon honey
- 1 pound Moulard Magret duck breast, boneless
- kosher salt + fresh cracked pepper
- 1 tablespoon rendered duck fat, reserved from searing the duck
- 8 ounce mushrooms, sliced
- 4 loaves naan
- 1 tablespoon olive oil
- 2 Seckel pears, thinly sliced (or 1 Bosc pear)
- balsamic glaze, store-bought or homemade (see notes)
Instructions
- In a small bowl, combine goat cheese with all three herbs and honey until thoroughly mixed. Set aside until you're ready to assemble the pizzas.
- Prepare the duck breast by making very shallow diagonal cuts across the skin of the duck breast. Repeat in the other direction to create a cross hatch pattern. Avoid cutting all the way through the fat layer. Season with salt + pepper and let it rest for 15 minutes.
- Place the duck breast in cold skillet, skin side down. Set it on the burner over medium heat. Sear for 6 to 8 minutes on the skin side, then flip it and cook an additional 4 to 5 minutes (it will be medium rare at this point, and will ). Remove it to a plate to rest.
- Preheat the oven to 400°F.
- Reserve 1 tbsp of the duck fat in the skillet. (Drain the rest into a small freezer safe container. Allow to cool, then freeze for another use.)
- Saute the mushrooms in the duck fat over medium heat until they are golden brown, season with salt + pepper. Don't fuss with them too much while they cook. While the mushrooms are caramelizing, cut the duck breast into thin slices.
- To assemble, place naan loaves on a sheet pan and brush with olive oil. Divide the duck, mushrooms and pears between two loaves. Top with dollops of goat cheese.
- Bake for 10 min. Slice and drizzle with balsamic glaze.
Notes
To make homemade balsamic glaze: Start with 1 cup of balsamic vinegar in a small saucepan. I don’t typically add any sweetener, but if you want, you can add a tablespoon of brown sugar, honey or maple syrup. Bring it to a boil over medium-high, then reduce to medium-low and simmer. You can gauge when it’s ready if it coats the back of a spoon. How far you reduce it is up to you, but keep in mind that it will thicken as it cools.
Nutrition
Calories: 340kcal | Carbohydrates: 16g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 104mg | Sodium: 180mg | Potassium: 582mg | Fiber: 3g | Sugar: 11g | Vitamin A: 400IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 6mg
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