Edit ModuleShow Tags

The Pizza Kitchen - The Quack Attack

Brian Hernandez demonstrates this award-winning "Quack Attack" pizza recipe featuring pan-seared duck.




PMQ’s test chef Brian Hernandez is cooking up something “fowl” in the Pizza Kitchen—game fowl, to be exact. The award-winning Quack Attack pizza recipe, shared with us by Eric Von Hansen of Caliente’s Pizza & Draft House in Pittsburgh, features succulent boneless duck breast from Maple Leaf Farms and layers upon layers of flavor and texture.

 

 

Pizza Ingredients:
6-8 oz/ Maple Leaf Farms boneless duck breast
Mushroom ragu
Garlic butter
15 x 15 Grandma-style pizza pan
22 oz. dough ball
6 oz. grated fontinella cheese
4 oz. baby arugula
4 oz. cherry tomatoes, quartered

Mushroom Ragu Ingredients:
8 oz. shiitake mushrooms, sliced
8 oz. button mushrooms, sliced
8 oz. crimini mushrooms, sliced
1 fresh garlic clove, minced
1 shallot, minced
3 oz. vegetable oil
1 oz. fresh chives, chopped
1 tsp. fresh thyme leaves
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. white truffle oil

Garlic Butter Ingredients:
1 lb. unsalted butter
3 garlic cloves, minced
1 tsp. granulated garlic
1 tsp. onion powder
1 Tbsp. Worcestershire sauce
1 tsp. kosher salt
1 tsp. black pepper
1 oz. grated Romano cheese
2 oz. vegetable oil

Directions:

Pan-sear duck in a cast-iron pan over medium heat, fat-side down, moving duck around on all sides until it reaches a temperature of 130-140 degrees F. Let rest for ½ hour on a plate. Slice into ¼ inch slices, leaving the skin on.

For mushroom ragu: In a medium stock pot or large saute pan, add vegetable oil, garlic and shallots. Cook over medium heat for about 5 minutes or until garlic is lightly browned. Add mushrooms and stir. Cook for 5 minutes or until mushrooms go down in size. Add fresh herbs, salt, pepper and truffle oil. Cook for about 5 minutes. Let sit for 30 minutes.

For garlic butter: Slice butter into small cubes and let it come to room temperature. In a medium pan, add oil and garlic and cook at medium heat until garlic is golden-brown. Add butter, granulated garlic, salt, pepper, onion powder and Worcestershire sauce. Mix together until creamy. Let it sit at room temperature for about 20 minutes.

Making the pizza: Brush the garlic butter on your dough skin with a pastry brush and coat it evenly. Add mushroom ragu and place duck slices over ragu. Top with fontinella cheese. Bake at 550 degrees F for 7-10 minutes or until crust turns golden-brown. Add baby arugula and cherry tomatoes. Slice and serve.

Related: Also check out this amazing recipe for Duck Bacon Flatbread from our friends at Maple Leaf Farms!

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Pizza Roots & Routes - Milwaukee

Follow along with Brian Hernandez as Pizza TV explores Milwaukee's long tradition of tavern style pizza, and meet the pizza masters who are keeping the tradition alive today.

Spring Promotions

Spring has sprung, and Pizza TV's Heather Cray offers 8 tips for spring promotions at your restaurant.

Welcomemat Services

Welcomemat Services provides your business with the advanced technology and marketing you need to reach the best new customers in your neighborhood first.

The Pizza Kitchen: On The Road Edition - Milwaukee Tavern-Style Pizza

Follow along as Brian Hernandez learns how to make "The Works" from Wally Kutch, the third-generation owner of Milwaukee's Caradaro Club.

Pizza Stories: Derrick Tung of Paulie Gee's Logan Square

Derrick Tung, owner of Paulie Gee's Logan Square in Chicago has an innovative approach to pizza and management.

Pizza Pizzazz 2019 Results

Kyle Rosch claimed his third Pizza Pizzazz title at the Mid-America Restaurant Expo!

Pizza: Roots & Routes - Quad Cities

In our new documentary series, Pizza: Roots & Routes, we will be exploring different regional pizza styles, and the people and culture behind them. In this episode we take you up the Mississippi to discover pizza of the Quad Cities.

How Pizzeria DeVille Uses The Fire Within's Mobile Ovens to Stoke Success

The Pizza Kitchen - Lemon Jubilee Beignets

Brian Hernandez visited Panini Pete's in Fairhope, Alabama. Pete Blohme was kind enough to share his special recipe for lemon jubilee beignets. Now you too can try this recipe in your own kitchen! Makes a great appetizer or seasonal menu item.

The Pizza Kitchen - Quad Cities Style-Pizza

Originating in the Quad Cities region of Iowa and Illinois, this pie has a darker, sweeter and thinner crust, a thick, feisty sauce and the deliciousness of fennel sausage.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags