Night at the Roxbury, A"
You'll go quackers for this delightful duck dish. Okay, that may be the worst joke on this website. Humor is subjective, right?
You will need:
- 1 1/2 pounds duck breast meat
- 1 1/2 pounds duck leg and thigh meat
- 1 tablespoon each sugar and sea salt
- 1 teaspoon finely chopped garlic
- 1 teaspoon fresh ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 teaspoon each dried sage, thyme, basil
- 1/3 cup finely diced green apple
- 2 tablespoons active dry yeast
- 1 tablespoon honey
- 4 tablespoons corn meal
- 1 3/4 cups lukewarm water, divided
- 2 teaspoons salt
- 3 tablespoons extra-virgin olive oil
- 4 cups unbleached all-purpose flour, more or less
- Trendy toppings of choice: goat cheese, sliced shiitake mushrooms, pine nuts, & sun-dried tomatoes
1. Trim meat of sinew, cut into 1-inch cubes and combine with all seasonings except apples and mix well. Cover and place in freezer for 20-30 minutes until very cold, but not quite frozen.
2. Using a food processor, grind the ice cold seasoned meat. Transfer the mixture to a mixing bowl and mix in the apples. To check seasonings, heat a sauté pan and fry up a small patty of the mixture. Adjust seasonings; fry remaining sausage, drain, crumble and set aside.
3. Combine the yeast, honey, corn meal and half of the water. Whisk together and set aside in a warm spot until the mixture begins to foam, about 20 minutes. Add the remaining water, salt and 2 tablespoons of the olive oil and mix well with a wooden spoon. Mix in 2 cups of the flour and transfer to a floured working surface. Gradually knead another half-cup of flour to create a soft, elastic dough. Continue kneading 8 to10 minutes, adding only as much flour as needed to keep the dough from sticking. Remember: the moister the dough, the crispier the crust.
4. Transfer the dough to a bowl oiled with a little olive oil. Cover the bowl with a towel or plastic wrap and set in a warm, draft-free place until the dough has doubled in size, about 45 minutes to an hour. Preheat oven to 550F. Whether using a pizza stone, ceramic tile or baking sheet, make sure that it is in the oven while preheating
5. Punch down the dough, form into a two equal balls and flatten on a floured surface. Using a rolling pin and your fingertips, roll out until the dough is anywhere from 10 to 14 inches in diameter. A smaller diameter will produce a thicker, more bread-like crust; a larger diameter will yield thinner, crispier crust.
6. Brush the dough lightly with olive oil and top with sausage, cheese, mushrooms and nuts. Transfer to the hot oven and bake 15-20 minutes, or until the bottom crust is crisp and brown.
Makes: 2 large, 4 small or 8 individual pizzas