Okay I'll be honest — this duck was REAL scary. Remember my first post when I said this blog was nothing if not a springboard for creativity and adventure? Yeaaaahhhh, well I think I signed up for both with this recipe. You see, it's not that I'm afraid of savory — it's just that sweets and baking are my comfort zone. Making cakes and pies is like wrapping up in a warm blanket and napping — peaceful and familiar. Roasting duck is like hiking up the side of a mountain, and I'm deathly afraid of heights. So I've got to say, when I set out to make a pizza and to make it with duck, I felt like I was really stepping outside of my realm of comfort. But hey — thats how we grow, right?
Anyway, what lies I told myself about savory food! I learned that handling duck is not scary or troublesome and that it's dang good when doused in Asian spices, roasted, and paired with sweet and succulent figs and rich mozzarella. Morgan — 1, Duck — 0.
Rinse the duck and pat dry. Mix together all of the duck ingredients and rub the marinade all over. Let the duck marinate in a bowl covered with plastic wrap for at least an hour — overnight is best but not essential.
Make the pizza dough:
- Pour 1 1/2 cups warm water into a large bowl and then sprinkle with yeast. Let stand until foamy —about 5 minutes.
- Whisk sugar, oil, and salt into yeast mixture.
- Add flour and stir until a sticky dough forms.
- Transfer dough to an oiled bowl and brush top with oil.
- Cover bowl with plastic wrap and set aside in a warm, draft-free space until dough has doubled in size — about 1 hour.
- Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
- Split into even halves and wrap the leftover half with plastic wrap. Freeze to use later.
SIDE NOTE — subscribe to our newsletter (at the bottom of the page) to receive a special recipe, at the end of the month, for your leftover dough!
- Preheat the oven to 350 degrees and place the duck on a foil lined sheet pan. Roast the duck for about 45 minutes.
- Once the meat has cooled shred it with a fork or your hands like you would with pulled pork.
- After shredding, put about a tablespoon of hot water on the roasting pan. Use a rubber spatula to deglaze and incorporate the meat in with the juices and duck fat.
- Set duck aside.
- In a small sauce pan over low heat, add the water, soy, hoisin, rice wine vinegar, honey, salt, and five space. Heat until it's thick enough to coat a spoon and set aside.
- Preheat oven to the highest temperature possible.
- Roll out pizza dough onto an ungreased or parchment lined baking sheet and brush with olive oil, then add your sauce.
- Sprinkle with cheese, shredded duck and sliced figs.
- Bake for 10-15 mins depending on your oven heat — watch for a the cheese to bubble and a slightly golden crust.
I suggest pairing this pizza with red wine or if you're holding on to the last bit of summer, a gin & tonic with a splash of OJ. Enjoy!