Caramelized Onion And Duck Confit Pizza Recipes

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DUCK AND FONTINA PIZZA WITH ROSEMARY AND CARAMELIZED ONIONS



Duck and Fontina Pizza With Rosemary and Caramelized Onions image

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!

Provided by FYRECRACKER

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 9

1 large skin-on, boneless duck breast half
1 small yellow onion, sliced
1 tablespoon olive oil
2 tablespoons honey
1 (8 ounce) tub spreadable goat cheese
1 (10 ounce) package pre-baked pizza crust
salt and pepper to taste
10 ounces fontina cheese, shredded
1 tablespoon dried rosemary

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • 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.
  • 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.
  • Bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 24.5 g, Cholesterol 80.3 mg, Fat 24.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 13.9 g, Sodium 645.7 mg, Sugar 6.7 g

CARAMELIZED ONION CONFIT



Caramelized Onion Confit image

Make and share this Caramelized Onion Confit recipe from Food.com.

Provided by skat5762

Categories     Sauces

Time 1h15m

Yield 3 cups

Number Of Ingredients 7

6 tablespoons olive oil
5 tablespoons butter
15 onions, peeled,thinly sliced (about 5 pounds)
4 bay leaves
1 tablespoon sugar
1 teaspoon salt
1/4 cup white wine

Steps:

  • Combine the olive oil and butter in a large heavy-bottomed saucepan over medium heat.
  • When the butter foams, add half of the sliced onions and 2 of the bay leaves.
  • Sprinkle with half of the sugar and half of the salt.
  • Add remaining onions, bay leaves, sugar and salt.
  • Cover, reduce heat to low, and cook for 20 minutes.
  • Uncover, stir, and increase heat to medium.
  • Cook for 15 minutes, stirring occasionally.
  • Increase heat to high and cook, stirring constantly, until the onions are a deep golden brown, about 10 minutes.
  • Add the wine and stir, scraping bottom of pan to dislodge any browned bits.
  • Cook for 4 or 5 minutes longer.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 672.1, Fat 46.6, SaturatedFat 16, Cholesterol 50.9, Sodium 929.5, Carbohydrate 60.4, Fiber 7.7, Sugar 27.9, Protein 5.3

CARAMELIZED ONION AND DUCK CONFIT PIZZA



Caramelized Onion and Duck Confit Pizza image

Provided by Food Network

Time 1h

Yield Yield: 1 pie

Number Of Ingredients 10

1 large Spanish onion
3 tablespoons vegetable oil
2 confit duck legs
7 ounces prepared pizza dough
Semolina flour, for dusting
1/2 cup grated fontina cheese
1/2 cup crumbled goat cheese
1/4 cup pine nuts, toasted
Freshly chopped rosemary leaves
Extra-virgin olive oil, for drizzling

Steps:

  • Cut the onion into very thin slices. Put the vegetable oil and onions into a large skillet and place it over medium-low heat. Cook, stirring frequently, until the onions become golden brown and caramelized, about 30 minutes.
  • Place a pizza stone onto the floor of the oven and preheat the oven to 450 degrees F.
  • Remove the bones from the duck legs and shred the meat; set aside. Place the dough on a floured surface. Flatten it slightly, sprinkle with more flour, and roll it into a 10-inch disk. Sprinkle a wooden pizza paddle with flour and transfer the dough to the paddle. Shake the board a little to make sure the dough doesn't stick. Spread the caramelized onions to within 1/2-inch of the edge of the dough and top evenly with the cheeses, pine nuts and rosemary. Drizzle with extra-virgin olive oil and transfer to the pizza stone. Bake until the crust is brown around the edges, about 10 to 15 minutes.

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