duck confit pizzettes

Categories: Appetizers, Posted by Sandy Bergsten


1 ball fresh pizza dough

1 tablespoon olive oil

1 large sweet onion, halved and sliced

¼ teaspoon sugar

¼ teaspoon salt

¼ teaspoon pepper

6 oz brie cheese

1 confit duck leg, cooked and cooled

Truffle oil to drizzle

2 handfuls arugula, rinsed, spun dry and trimmed to small sprigs



Bring pizza dough to room temperature. Set aside.

In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and golden brown, about 30-45 minutes. Set aside.

Place the brie cheese in the freezer for ten minutes (it makes it easier to slice). Trim off the rind and slice into approximately half-inch diameter slices 1/8 inch thick, set aside.

Remove the skin from the duck leg. With a fork shred the skin off of the bone. Set aside.

Preheat the oven to 450 degrees.

Pinch off grape size balls of dough. Space evenly on a large heavy baking sheet. Press into flat disks approximately 1 ½ inches in diameter.

Place a small spoonful of the caramelized onions on each dough circle. Top with a small slice of brie and a little shredded duck. Bake until golden and bubbly, about 10 minutes.

While still hot, drizzle each pizzette with a little truffle oil and top with a sprig of arugula.

Serve immediately, or allow to cool to room temp and reheat in a 350 degree oven for five minutes then top with a sprig of arugula.


Makes approximately 35-40

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