Pizza Landaise

One of my favorite treats at the Thursday evening market in Duras is the pizza Landaise. Topped with duck magret and mushrooms, drizzled with a bit of chili oil and washed down with a local rosé. Last week, after a mad craving, I tried to recreate it in my own kitchen. Nothing fussy. Just a ready-made pizza dough topped with a few tasty ingredients.

Pizza Landaise
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Serves 4

  • 200g duck magret
  • fleur de sel
  • freshly-grated pepper
  • 1 roll of ready-made pizza dough
  • 150ml of your favorite tomato sauce
  • 100g Gruyère, grated
  • 100g sliced mushrooms
  • 1 red onion, halved and thinly sliced
  • 1 ½ tsp dried oregano
  • chili oil, if desired

Preheat the oven to 200°C and line a baking tray with baking paper. Cut a crisscross pattern with a sharp knife on the skin of the duck magret, season with salt and pepper and fry skin side down in an ungreased frying pan. Turn the duck after 3 minutes and give it another 3 minutes on the other side. Allow to cool briefly and slice thinly. Lay the pizza dough on the baking tray and top with the tomato sauce. Follow with the Gruyère, sliced duck breast, mushrooms, onions and oregano. Allow to bake for about 20 minutes. Cut into slices and serve with chili oil if desired.

 

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