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.
