Duck Confit Pizza with Potatoes, Caramelised Onions and Brie
By Picard
Published on 02 October 2022
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 two, this pizza is packed with flavour and quick to prepare thanks to a ready-rolled pizza base and Picard’s ready-cooked duck confit. The caramelised onions add a subtle tang to cut through the rich duck and brie, and the rocket adds a pleasing peppery crunch.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
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
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.