Main
Recipes
Duck Confit, Fresh Mozzarella Cheese and Oven Roasted Tomato Pizza (Emeril Lagasse) Recipe

Duck Confit, Fresh Mozzarella Cheese and Oven Roasted Tomato Pizza (Emeril Lagasse) Recipe

Posted by

Rate It!

Duck Confit, Fresh Mozzarella Cheese and Oven Roasted Tomato Pizza (Emeril Lagasse)

Add your photo!

Ingredients

Count

Nutrition

13329

Calories

Comments Print recipe

Ingredients:

Serving

1 (12-inch) pizza dough (see recipe )
2 cups fresh basil
1 tbsp minced garlic
1/2 cup roasted pine nuts
1/2 cup grated parmigiano-reggiano cheese
1/2 to 3/4 cup extra-virgin olive oil
salt and pepper
2 cups duck confit , julienned , recipe follows
6 oz fresh mozzarella cheese , recipe follows
4 italian roma tomatoes, split in half and roasted , julienned
6 duck legs
3/4 cup kosher salt
8 black peppercorns
8 garlic cloves, crushed
8 thyme sprigs
3 bay leaves, crumbled
1 quart rendered duck fat, melted (or mild olive oil)
making fresh mozzarella cheese
2 gallons water
salt
1 lb fresh mozzarella curd
1 cup finely chopped basil
1 cup roasted garlic

Directions:

Preheat oven to 450 degrees. Place the baking stones in the oven. Using a food processor with the metal blade, combine the basil, garlic, pine nuts, and Parmesan cheese. Puree the mixture until smooth. With the motor running, slowly drizzle 1/2 cup of the olive oil through the feed tube and puree until smooth. (Add additional olive oil if needed) Season the pesto with salt and pepper. Remove from the food processor and set aside. To assemble, spread an even layer of the pesto on top of the dough. Layer the cheese over the sauce. Sprinkle the duck confit and tomatoes over the cheese. Place in the oven and bake until the crust is golden brown, about 15 to 20 minutes. Remove the pizza from the oven. Place the pizza on a cutting board and slice the pizza.
DUCK CONFIT
Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side. In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down. Store overnight, covered and refrigerated Remove legs from container, rinse off salt and seasonings under cold water and pat dry. Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat. Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks. Allow confit to cool in its fat. Store, completely covered in fat, refrigerated, for up to 1 month before using. Yield: 6 pieces
In a large stock pot, add the water. Add enough salt to the water until it tastes like saltwater. Bring the temperature of the water up to about 120 to 130 degrees, until the touch of the water is like hot bath water. Place a colander in the water. Crumble the cheese curd into the water. Using a wooden spoon, stir the mixture until the curd starts to pull. Using your hands or a spoon, pull the cheese until it begins to hold shape. It's like pulling taffy. Do not over pull the cheese because the end product will be rubbery. If the cheese hardens to soon, dip it back in the water and repeat the pulling process. After the desired weight is achieved, dip the cheese in an ice bath. The cheese can either be stored in salted water or rolled in plastic wrap. If you want to flavor the cheese, add the flavorings during the pulling process. Rub your hands with the herbs and garlic and work them into the cheese. Yield: about 1 pound of cheese

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	13328.74 Kcal (55805 kJ)
Calories from fat	10942.84 Kcal
		% Daily Value*
Total Fat	1215.87g	1871%
Cholesterol	2088.07mg	696%
Sodium	25468.21mg	1061%
Potassium	2626.85mg	56%
Total Carbs	244.43g	81%
Sugars	20.31g	81%
Dietary Fiber	53.44g	214%
Protein	500.72g	1001%
Vitamin C	118.2mg	197%
Vitamin A	2.4mg	79%
Iron	30.1mg	167%
Calcium	7284.7mg	728%

Amount Per 100 g
Calories	119.82 Kcal (502 kJ)
Calories from fat	98.37 Kcal
		% Daily Value*
Total Fat	10.93g	1871%
Cholesterol	18.77mg	696%
Sodium	228.95mg	1061%
Potassium	23.61mg	56%
Total Carbs	2.2g	81%
Sugars	0.18g	81%
Dietary Fiber	0.48g	214%
Protein	4.5g	1001%
Vitamin C	1.1mg	197%
Iron	0.3mg	167%
Calcium	65.5mg	728%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Duck Confit (Emeril Lagasse)

Duck legs, Kosher salt, Black peppercorns and 4 more..
German Split Pea Soup

Extra virgin olive oil, Bacon, finely chopped and 12 more..
Pistou Soup

Basil, Garlic cloves, Extra virgin olive oil and 20 more..
Juniper Brine

Kosher salt, Sugar, Fresh sage leaves, Fresh thyme and 7 more..
Pureed Chickpea Soup - Passato Di Ceci

Extra virgin olive oil, Pancetta, cut into 1/2 inch dice and 13 more..
Piccata Milanese

Red ripe tomatoes, peeled and chopped, Olive oil and 14 more..
Sunday Garlic Roast Beef

Garlic cloves, unpeeled, Top sirloin roast and 11 more..
Easy Tomato Soup

Extra virgin olive oil, Chopped onion, Chopped carrot and 7 more..