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Seared Duck Breast Pizza

Duck on pizza? Why not?
A delicious combination from our very own Jessica Boone.

This recipe makes enough for two pizzas. Preheat the oven for at least 30 minutes to ensure it is nice and hot before putting the pizza in. I prefer to use a pizza stone as it helps keep the crust from getting soggy. This pizza can also be cooked on a Traeger or barbeque. Turn the temp up to 550F, if possible, and reduce the cooking time by a few minutes.


  • Your favorite pizza dough  ·  2 
  • Duck breasts  ·  2 
  • Duck fat  ·  1 tablespoon 
  • Crème fraiche (~3-4 oz.)  ·  6 tablespoons 
  • Onion, thinly sliced  ·  1/2 
  • Basil leaves  ·  ~10 
  • Burrata  ·  1 ball 
  • Fresh mozzarella, sliced then pulled or cut into roughly ½” pieces  ·  3 ounces 
  • Olive oil  ·  as needed 
  • Salt and pepper  ·  to taste 


Duck Breasts

  1. Salt the duck breast on both sides and let them come to room temp for ~30 minutes.

  2. Heat 1 Tbs duck fat in a frying pan at medium-high heat.

  3. Once the duck fat is melted, place duck breasts skin side down and sear in pan until well browned and crispy, about 6-8 minutes.

  4. Flip breasts over and cook skin side up for an additional 1-2 minutes.

  5. Remove breasts from pan and place on cutting board skin side up. Let rest for at least 10 minutes (They should be taken off the pan rare; they will continue cooking on the cutting board and will get additional cooking on the pizza).

  6. Once cool to the touch slice breast thinly and set aside.

Making Each Pizza

  1. Heat your oven to 500 F with the pizza stone on the middle rack.

  2. Heat ½ Tbs olive oil in a frying pan over medium heat. Add onion, 1 tsp salt, and cook for 5 min. Reduce heat to a very low setting and continue to cook for an additional 30-40 minutes, stirring every few minutes. Onions are done when they are very soft, brown, and caramelized.

  3. Stretch half of the pizza dough out into a large thin round, either with a rolling pin or stretching with your hands. Be sure not to tear the dough.

  4. Place the dough round on a lightly floured pizza peel (A rimless baking sheet will also work).

  5. Evenly spread roughly 3 Tbs crème fraiche on the dough using the back of a spoon.

  6. Evenly distribute duck breast slices and caramelized onions onto pizza.

  7. Cut the Burrata in half and dollop soft parts of the burrata over the pizzas, breaking up the thicker outer skin between your fingers to distribute evenly.

  8. Sprinkle half of the mozzarella pieces evenly over pizza.

  9. Give the pizza peel or baking sheet a shimmy back and forth to loosen the pizza, then transfer onto the heated stone in the oven.

  10. Quickly close the door and cook for 9-11 minutes or until the bottom of the crust is golden brown.

  11. While the pizza cooks, chiffonade the basil. Stack the leaves on top of each other, with the largest on the bottom. Then, roll them into a log and thinly slice to end up with strips of basil.

  12. Remove pizza from oven, sprinkle with half the basil, a pinch of salt, and drizzle with a little olive oil.

  13. Place back in the oven for about 1 minute, or until the basil has wilted slightly.

  14. Let cool for a few minutes before slicing, then serve immediately.

  15. Repeat the process for the second dough.

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