Pizza with duck confit and fried eggs

Votes: 2

Photo of the dish: Con Pulos

Time: 1 hour 5 minutes
Complexity: easily
Quantity: One 30cm pizza

Pizza with duck confit and fried eggs - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup and 1 teaspoon olive oil
2 cloves of garlic
450 g ready-made pizza dough, room temperature (For the pizza dough recipe, see here.)
Wheat and corn flour, for dusting
120 g duck confit (cooked meat in its own juice), cut into slices
1 large egg
1.5 cups young arugula
1/4 tbsp. grated parmesan cheese
Coarse salt and freshly ground pepper
Truffle oil, for drizzling (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: garlic, yeast dough, duck confit, eggs, arugula, Parmesan cheese, truffle oil

Cooking the dish according to the recipe:

Prepare garlic oil: Pour 1/3 cup of olive oil into a frying pan, add garlic cloves and fry over low heat for 30 minutes.
Place a pizza stone or baking sheet in the oven and preheat to 250 C.

Roll out the dough on a lightly floured work surface into a 30 cm circle. Transfer to another baking sheet and sprinkle with cornmeal. Brush the dough with 3 tablespoons of garlic oil and top with the duck confit. Slide the pizza onto the hot baking sheet and bake for 8-10 minutes.
Meanwhile, fry the egg in a frying pan with the remaining 1 teaspoon of olive oil. Place the egg sunny-side up on the hot pizza and sprinkle with arugula leaves and Parmesan cheese. Season with salt and pepper. Drizzle the pizza with truffle oil.

Categories:

recipe / Fast food / Pizzas / Bakery / Savory pies / French cuisine / Emeril Lagasse

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