Trapper John
Well-Known Member
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.
Only change I'd make is adding some red onion next time. Otherwise, I'm in love.
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