Duck Confit Pizza with Potatoes, Caramelised Onions and Brie
Ingredients
200 g of picard potatoes sarladaise, defrosted
3 tbsp of olive oil
160 g of onions, finely chopped
2 tbsp of balsamic vinegar
1 tbsp of caster sugar
1 pizza base
2 picard duck confit legs, defrosted, meat removed from bones and shredded
50 g of brie, thinly sliced
1 handful of rocket
4 servings
Calories~713 kcal
Protein~26 g
Carbs~55 g
Fat~43 g
Fiber~4 g
Sugar~6 g
Total recipe
Calories~2,850 kcal
Protein~105 g
Carbs~220 g
Fat~170 g
Fiber~15 g
Sugar~25 g
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7.
Step 2
Pour the Sarladaise potatoes into a pan and sauté over medium heat for 10 mins, stirring regularly, then set aside.
Step 3
Add the olive oil and onions to a separate pan and sauté over medium heat until the onions become soft and translucent.
Step 4
Add the balsamic vinegar and mix for 2 mins, then turn the heat down to low, add the sugar, and continue to cook for 10 mins, stirring occasionally, until sticky and caramelised.
Step 5
Place the pizza base on a large baking tray or sheet and spread over the caramelised onions, Sarladaise potatoes, shredded duck meat, and slices of brie, leaving a 3-4 cm border around the edges for the crust. Season with coarse ground black pepper, transfer to the oven and bake for 15 mins.
Step 6
Before serving, scatter over the rocket. Slice and serve.
