Duck, Arugula, and Brie Pizza
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • ½ cup all-purpose flour
  • 1 (13.8-ounce) package refrigerated pizza crust dough, such as Pillsbury
  • 2 tablespoons extra-virgin olive oil, plus more for finishing
  • 2 tablespoons whole fig preserves, chopped
  • 1 cup duck breast meat, cut into ½-inch slices
  • 1 cup firmly packed arugula leaves or spring mix greens
  • 8 ounces brie cheese, sliced into ¼-inch-thick planks
  • Kosher salt and coarsely ground black pepper
Instructions
  1. Preheat the oven to 400ºF.
  2. Lightly sprinkle the surface of the counter with flour. Coat a rolling pin lightly with flour.
  3. Remove the pizza dough and roll out on the counter. Sprinkle the top lightly with flour. With the rolling pin, begin rolling out the dough into a large (10-inch) thin circle. Move the dough to a round baking tray or a pizza stone. With a sharp knife, cut away any excess dough and discard.
  4. Spoon on the olive oil to lightly coat the crust and dot the fig preserves around. Place the slices of duck around the crust and layer in the arugula leaves. Place the chunks of cheese around the crust. Sprinkle lightly with salt and a grind of coarse black pepper.
  5. Move the pizza to the upper rack of the hot oven. Let bake just until the crust browns, the cheese melts, and the ingredients come together, 10 to 15 minutes. (Watch carefully as oven temperatures will vary the time it takes for baking.) Drizzle a little extra olive oil, and grind more coarse pepper. Slice with a pizza cutter into 8 servings.
Notes
Roasting a duck is just as easy as roasting a chicken with a bit more fat to deal with. But if you’re lucky enough to know a duck hunter or you can buy whole roasted ducks in an Asian market then, by all means, do it. Be sure to use brie for its creaminess and elegance; don’t go the mozzarella route. Although edible, some like to cut the rind from the brie cheese, but I never bother. Pizza crusts can be store-bought ready made, or as refrigerated dough, but feel free to make your own from scratch if you like. The little spike of sweetness from the figs adds a counterpunch to the peppery arugula; don’t skip it.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=24689