Getting Weird with Pizza

[Trapper John]

I put a few domestic duck thighs in the sous vide thingy at 155 degrees for 36 hours. Shredded them. Sourdough pizza dough, thyme-garlic-cream sauce, portobello mushroom slices, and fontina cheese. In the oven on a cast iron griddle at 550 degrees for, I dunno, nine minutes. Roasted onion balsamic vinegar drizzle at the end. Best pizza I've had in a while.

Only change I'd make is adding some red onion next time. Otherwise, I'm in love.

 

[WTM]

looks awesome

 

[Gronkmonster]

Looks good chef

 

[PossumSlayer]

Your weird and my weird are different

 

[m_allison71]

That sounds like something to try.

 

[TAFKAP]

So you're only a couple steps removed from a duck leg confit. Try that for your next experiment. All you have to change is to season the meat, include a 0.25% by weight pinch of pink curing salt, then spoon in a few dollops of insert animal fat of your choice, then seal your bag and continue on with the sous vide.

Duck fat is the first preferred fat for confit, but pork lard, bacon grease, or even olive oil would suffice as well. Confit meat will pull nicely off the bone and can be crisped up in a skillet or thrown on the pizza just as you did. Betcha some sliced figs would add a little sparkle to your pizza idea as well .