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

Try Out These Pizza Recipes Dreamed Up by a Computer

Professional and amateur pizza makers are invited to test and tweak these AI-generated recipes and collaborate with Strono.

PizzaCloud

*Sponsored Content* PizzaCloud has one primary business: We help pizza restaurants lower their phone bills and increase sales through improved phone handling, new features, advanced reporting, and managed network services. What can PizzaCloud do for you? We provide Cloud PBX service, replacing your analog phones with new IP handsets and giving you advanced features at low cost. We include 10 call paths and 6 extensions at one low price. By installing a Vertex VoIP aware callerID box you will continue to receive callerID POPs as calls come in. If your POS system vendor offers Vertex CallerID boxes they will provide that unit and configure it and the POS system to work together. If not, we will do so. ​With our cellular backup Internet service, your phones, web orders, and credit card processing will stay up when your Internet service goes down. To learn more, visit www.pizzacloud.net

The Pizza Kitchen - Greek Pizza

Brian Hernandez demonstrates a pizza style commonly found in Greek restaurants and houses of pizza around New England.

Secrets of a Great Vegetarian Pizza: Try this Recipe for an Artichoke Potato Mushroom Pizza

Test chef Brian Hernandez explores a great vegetarian pizza recipe that will trick all those veggie haters into thinking they are eating meat!

The Pizza Kitchen - The DeGrezia

Brian Hernandez demonstrates a New York-style pizza recipe featuring fennel sausage, sweet onion and red, yellow and orange bell peppers.

Precinct Pizza

As a younger man working for a Domino’s Pizza store in the late 1980s, Rick Drury, owner of the two-location Precinct Pizza in Tampa, Florida, admits he was a “terrible employee” who thought he knew more about running a pizzeria than his bosses. Turns out he was right. But he had to break a lot of rules to prove it.

The Pizza Kitchen - The Peach Pie

Brian Hernandez demonstrates this incredible pizza recipe developed by World Champion pizzaiola Laura Meyer of Tony's Pizza Napoletana in San Francisco. Sweet, savory, salty....this pizza has everything!

Veea POS

At the National Restaurant Association Show, Pizza TV interviews Veea, a platform that turns every connected object into a touchpoint for communications, transactions and payments— efficiently, cost-effectively, securely, seamlessly and instantaneously.

Earthstone Ovens

On a pizza mission in southern California, PMQ publisher Steve Green dropped in for a visit at Earthstone Ovens in Glendale. Earthstone’s Jean-Paul Yotnegparian talks about the Model 130 gas/wood-burning oven, a 5,000-pound behemoth featuring a unique floor made of cold-pressed hearth floor tiles that are both resilient and porous. It can accommodate up to 10 8” pizzas, seven 12” pizzas, or four 16” pies.

The Pizza Kitchen - The Little Sur (feat. Follow Your Heart Vegan Mozzarella)

To Little Sur with Love: Brian Hernandez walks you through the steps of creating a delicious vegan pizza with Follow Your Heart Mozzarella Shreds.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags