Photo: Duck Confit and Fried Egg Pizza Recipe
Ingredients
- 1/3 cup plus 1 teaspoon extra-virgin olive oil
- 2 cloves garlic
- 1 pound pizza dough
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 4 ounces shredded duck confit
- 1 large egg
- 1 1/2 cups baby arugula
- 1/4 cup grated parmesan cheese
- Kosher salt and freshly ground pepper
- Truffle oil, for drizzling (optional)
Directions
Warm 1/3 cup olive oil and the garlic in a small saucepan over low heat, about 30 minutes. Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F.
Stretch the dough into a 12-inch round on a floured surface. Put on a cornmeal-dusted pizza peel or upside-down baking sheet. Brush the dough with 3 tablespoons garlic oil; top with the duck. Slide onto the hot pizza stone or baking sheet and bake 8 to 10 minutes.
Meanwhile, fry the egg sunny-side up in a skillet with the remaining 1 teaspoon olive oil. Top the pizza with the fried egg, arugula and parmesan. Season with salt and pepper. Drizzle with truffle oil, if desired.
Photograph by Con Poulos
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By CaityPop
Philadelphia
on September 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had this at Emrille's restaurant NOLA in New Orleans. It was fantastic! I then attempted to make this on my own. I followed a few variations on how to make the confit (one version was provided by Emerille and followed the rest of the recipe as is. FABULOUS! I have made this pizza 3 times now. In love.
The only thing I do differently is that I sometimes use rendered duck fat instead of olive oil to grease the pan/dough. That's what duck fat is for, right?
Read all 1 reviews