For the duck:
- 1/4 cup hickory chips, soaked in water for 1 1/2 hours
- 2 duck breast halves, boned
- 1 1/2 tablespoons Essence, recipe follows
- 1/2 teaspoon vegetable oil
For the pizza:
- 1 pound Brie, cut in 1/4-inch thick slices
- 1 cup heavy cream
- Pizza dough for 2 (12-inch) pizzas, recipe follows
- Vegetable oil, for greasing pans
- 2 roasted red bell peppers, peeled, seeded and thinly sliced
- 2/3 cup thinly sliced crimini mushrooms
- 2 teaspoons truffle oil, or to taste
- 1 1/2 tablespoons chopped chives
- 1 tablespoon chopped parsley
Place soaked hickory chips in the bottom of a stovetop smoker and add enough water to come 1/4-inch up the sides of the pan. Place smoker on the stovetop over high heat until the water comes to a boil. While waiting for the water to boil, cut slits into the fat on the fatty side of the breast halves and season both sides with the Essence.
When water has come to a boil, position drip pan in smoker, then oil rack with the vegetable oil and place this in the smoker. Position duck breast halves on top of the oiled rack, fatty side up, and cover smoker with its lid. Reduce heat to low and cook for 15 to 20 minutes, or until duck is cooked through. Remove duck breasts from the pan, and when cool enough to handle, slice or tear into bite-sized pieces.
Preheat the oven to 500 degrees F.
While the duck is smoking, remove the white outer casing from 1/4 of the Brie and combine with the heavy cream in a saucepan. Cook over medium heat, whisking occasionally, until cream is very smooth and thick and has infused with the cheese flavor, about 20 minutes. Roll or shape pizza dough into 2 12-inch circles and place on lightly greased baking sheets. Using the back of a spoon, spread each pizza with half of the brie cream. Top each pizza circle with half of the duck, bell peppers, mushrooms, and remaining Brie. Bake pizzas for 20 minutes, or until golden brown and crispy. Drizzle pizzas with the truffle oil and sprinkle with the chopped chives and parsley before serving.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Basic Pizza Dough by hand method:
- 1 package active dry yeast
- 1 cup warm water (110 degrees F)
- 2 1/2 to 3 cups flour, plus more if necessary
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra virgin olive oil
In a large bowl combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add 1/2 of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
Yield: 2 (12-inch) pizzas, serving 6 to 8