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Le Chaudron recipe
Pizza magret de canard et miel
Duck breast and honey pizza
⏱ 40 minServes 2Medium780 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
1duck breast, 350 g (12 oz)
150 g (5 oz)mozzarella
150 g (5 oz)thick crème fraîche
2 tbsprunny honey
1red onion
1 handfularugula
1 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 1 duck breast, 350 g (12 oz)
- 150 g (5 oz) mozzarella
- 150 g (5 oz) thick crème fraîche
- 2 tbsp runny honey
- 1 red onion
- 1 handful arugula
- 1 tbsp olive oil
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score the duck skin in a crosshatch without cutting into the meat, then cook it skin-side down for 6 minutes, starting in a cold skillet, so the fat melts gently. Turn and cook 2 minutes.
- Let the duck rest for 5 minutes on a board, then cut into thin 5 mm (¼ in) slices: it should still be pink in the middle — it finishes cooking in the oven.
- Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, and roll out the pizza dough into a 30 cm (12 in) round.
- Spread the 150 g (5 oz) of crème fraîche over the dough, leaving a 1 cm (⅜ in) border, add pepper, then scatter the thinly sliced red onion and the torn mozzarella.
- Arrange the duck slices in a circle on the pizza and bake on the hot sheet for 9 to 10 minutes at 250 °C (475 °F), until the edges are golden.
- Straight out of the oven, drizzle the 2 tablespoons of honey over the hot duck, add the arugula and a drizzle of olive oil, and serve right away.
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