Cooking class features duck
COSHOCTON – Bob McKenna from the Lava Rock Grill recently taught a cooking class at The Village Pantry using duck from Carol Rinehart and Local Bounty.
One of the recipes he used during the class was Duck & Fontina Pizza with Rosemary & Caramelized Onions. This recipe is quite simple and full of great flavors.
Duck & Fontina Pizza with Rosemary & Caramelized Onions
Prepared by: Bob McKenna from Lava Rock Grill
Recipe courtesy of allrecipes.com 2013
Ingredients:
1 large skin on, boneless duck breast half
1 small yellow onion, diced
1 tablespoon olive oil
1-10oz pre-baked pizza crust
10 oz fontina cheese, shredded
2 tablespoons honey
1 tablespoon dried rosemary
1- 8oz spreadable goat cheese
Salt and pepper to taste
Directions:
Preheat oven to 450 degrees F. Cut several slits into the fatty skin of the duck breast. In a skillet over medium heat fry skin side down for 10 minutes. Flip and continue to cook for 10 more minutes. Remove from pan.
Carefully remove skin using a sharp knife, then slice and set aside. In a separate skillet, cook onions in olive oil over medium heat until translucent and soft, about 5 minutes. Mix in honey and continue to cook until brown and fragrant, about 5-7 minutes more. Spread goat cheese evenly over pizza crust and season with salt & pepper. Then layer with caramelized onions, fontina cheese, duck breast slices and rosemary.
Bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes.
Category: Business
