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Le Chaudron recipe
Pizza landaise au magret fumé
Landes pizza with smoked duck breast
⏱ 35 minServes 2Easy750 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
12 slicessmoked duck breast
150 g (5 oz)mozzarella
150 g (5 oz)thick crème fraîche
100 g (3½ oz)mi-cuit foie gras
2fresh figs
1 handfularugula
1 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 12 slices smoked duck breast
- 150 g (5 oz) mozzarella
- 150 g (5 oz) thick crème fraîche
- 100 g (3½ oz) mi-cuit foie gras
- 2 fresh figs
- 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
- Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, and take the foie gras out of the fridge 10 minutes before using.
- Roll the pizza dough into a 30 cm (12 in) round on a floured surface, forming a slightly thicker rim.
- Spread the 150 g (⅔ cup) crème fraîche over the dough, leaving a 1 cm (½ in) border, add plenty of pepper, then scatter the mozzarella pieces.
- Quarter the 2 figs and arrange on the pizza: they caramelize slightly in the oven and go well with the duck.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the edges are golden and the cheese melted. The smoked duck and foie gras aren't cooked.
- Out of the oven, lay the 12 slices of smoked duck breast on the hot pizza, add shavings of mi-cuit foie gras and the arugula, then drizzle with olive oil.
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