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Duck Confit Pizza with Potatoes, Caramelised Onions and Brie

By Picard
Made with tender confit duck, golden Sarladaise potatoes and creamy brie, this pizza from Picard tastes like a slice of France in the comfort of your own home. Ideal as a sharing starter or as a decadent main meal for…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

Method

6 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7.

  2. Step 2

    Pour the Sarladaise potatoes into a pan and sauté over medium heat for 10 mins, stirring regularly, then set aside.

  3. Step 3

    Add the olive oil and onions to a separate pan and sauté over medium heat until the onions become soft and translucent.

  4. 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.

  5. 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.

  6. Step 6

    Before serving, scatter over the rocket. Slice and serve.