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Duck Confit and Red Onion Pizzas

  • Preparation : 25 minutes
  • Cooking : 35 minutes
  • Portions : 24-32 pieces
recette pizza au canard


  • 2-3 Brome Lake confit duck legs
  • 2 pizza crusts 30 cm (12 in)
  • Sweet Asian chili sauce
  • 300 g soft goat cheese
  • Freshly ground black pepper
  • Caramelized red onion confit (see Accompaniment tab)


  1. Preheat the oven to 205° C (400° F). Remove the skin from the confit duck legs. Cut the meat into bite-sized pieces and set aside.

  2. Spread a thin layer of chili sauce over the pizza crust and cover with caramelized red onion confit.

  3. Add slices of goat's cheese, then the pieces of duck confit. Sprinkle with pepper to taste.

  4. Put the pizzas in the oven and bake about 15 minutes or more, depending on your preference. Do not use a pizza pan if you want a crispy crust.

  5. Remove the pizzas from the oven and slice immediately into 12-16 pieces. Serve immediately.


Caramelized red onion confit

  • 2 large red onions, sliced
  • 15 ml (1 tbsp) olive oil
  • Sea salt and black pepper
  • 5 ml (1 tsp) cumin seeds
  • 30 ml (2 tbsp) granulated sugar
  • 125 ml (½ cup) Port

Sauté the red onions in oil for about 10 minutes over medium heat, stirring occasionally. Add salt and pepper to taste, then add the cumin seeds. Sprinkle with sugar and continue to cook for 5 minutes.

Add the port, then cook until the onions are well reduced and the liquid has almost completely evaporated.

Remove the pan from the heat and use immediately as a garnish for pizza, sandwiches and grilled meats.

Recipe developed by Nicolas Vallée, professional chef

Tips and tricks

If you are making this recipe ahead of time, assemble the pizzas, but cook them just before serving. If you have some confit left over, it will keep for several weeks in an airtight container in the refrigerator.

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