Duckpizza with chili (will be translated upon request)

Who does not love the taste of duck? – and smoked / barbecuet sauce – sødskarpe chili spiced onions and a pizza base – so goes the taste just up to a higher level.

Try it – play even with the recipe and add what you just like.


Your yndlingspizzadej (nok til 2-3 pizzaer) or:

1 øl

1 pk økogær

something good flour

a little salt – ca 1 ½ tsk

a little oil – ca 2 spsk


1 stort andebryst eller to mindre

salt and peber

ca 1 kg løg



½ dl god balsamico, maybe more

muscovado or brown sugar . ca 1 topspsk

chili – fresh, powder or sauce

2 – 4 dl færdig sauce med røget smag (or your own if you make such a) – can be replaced by a good sauce without smoke when you add a little 'liquid smoke'. Do you use your own, remember that we are more over in a brown sauce (English sauce) end tomat her. Ideally, this should be a barbecue model.


How to:

Pizzadejen (if you use your own recipe): rør gæren ud i øllet og lad det stå uden at røre i det ca 10-15 minutter til det begynder at boble. Dette gør det ud for første hævning og du kan straks komme videre.

Stir oil and salt, then the flour until you have a dough that you can knead through on the kitchen table. Do it. Roll out the dough to fill about a griddle.

If you have too much dough (Maybe you do not like thick pizza bases, or use large beer like me, so there is very nicely dough) – so save just rest in the refrigerator- eller svaleskabet i op til 5-6 dage i en skål med film over. So you can always take it out and make a pizza more – or make baguettes or small muffins / madbrød of the (remove the dough from the refrigerator, form loaves and cover them over. Lad dem hæve til dobbelt størrelse ved stuetemperatur og bag dem gyldne ved ca 200 grader). – oh, back to duck pizza…

The rolled dough down on baking paper on the plate and leave to rise for one at room temperature, covered with a clean tea towel – while you make the rest ready.

Scratch duck are on the skin side and rub them with salt and pepper. Fry them with the skin side down on a medium hot pan until the skin is nice and golden, like brittle. Remove from the heat and keep them.

While duck breasts are fry, Cut the onions in the first half and then about ½ inch thick slices.

The onions are fried in duck fat – If there is no fat, then add equal parts butter and oil – but often the duck fat plenty.

Nu kan du godt tænde ovnen på 225 grader.

Fry the onions until they are soft onions for a steak.

Then add the juice is drained duck breast are, 1 teaspoon salt, 1 tsk peber, ½ dl balsamico og 1 topspsk molasse/brun farin. Add the chilli – bruger du frisk skal den lige hakkes fint først. Rør det godt rundt og lad løgene simre videre 5 minutter. Season to taste whether to more – it depends against which to balsamic vinegar you use – and of course your taste. The onions must have easy bite from balsamicoen and taste slightly sweet, but it's not marmalade. Maybe a little more salt in also.

Stir the sauce together if you must have liquid smoke in – and spread it on the pizza base.

Spread the onions on top.

Cut the duck breast in as thinly as you can and distribute them.

If you remembered to turn on the oven in time it's just fine – otherwise you get it done and drink a good beer meanwhile waiting for the budding hot.

Bake the pizza until it is finished – (det er ca 20-25 minutter i min ovn) og spis med velbehag ;o)

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