4 wild duck breast halves
Salt & black pepper
80ml extra virgin olive oil + additional for drizzling
2 tsp. chopped garlic
3 tbsp chopped fresh herbs (rosemary, thyme, flat-leaf parsley, etc.)
80g dried cherries
80ml balsamic vinegar
1 red onion, sliced
120g wild mushrooms
thin pre-baked pizza crust, 12-inch diameter
180g shredded mozzarella
100g soft goat cheese, crumbled
Rub duck breasts with salt and pepper. Combine olive oil, garlic and half the herbs. Pour over ducks, cover and refrigerate 1 hour or longer, turning occasionally.
Combine dried cherries and vinegar; set aside.
Grill duck breasts over a medium-heat grillpan until just cooked. Let stand 10 minutes and cut into slices.
Drizzle onions and mushrooms with additional olive oil.
Caramelize the onions for about 20 minutes.
Saute the mushrooms in a little butter and olive oil.
Grill pizza crust until almost crisp, about 2 minutes per side. Remove from grill and lightly brush olive oil over one side.
Sprinkle the oiled crust with half the mozzarella. Arrange the onions, mushrooms and duck slices over the cheese.
Drain cherries and scatter over top of pizza.
Top with goat cheese, remaining mozzarella and herbs.
Return pizza to grill and cook covered until cheese melts and crust is crisp, 4-5 minutes.
Cut into wedges and serve immediately.
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