Duck Confit Pizza with Fig Jam and Goat Cheese

A decadent pizza featuring rich duck confit, sweet fig jam, creamy goat cheese, and savory caramelized onions, finished with a tangy balsamic glaze.

Prep Time

20 minutes

Total Time

45 minutes

Calories

1150 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.31/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Italian

Mood:

Comfort Food

Ingredients

Servings

1poundPizza Dough(Fresh or store-bought)

£1.50

4legsDuck Confit(Shredded, skin removed (save rendered duck fat))

£12.00

2Large Yellow Onions(Thinly sliced)

£0.80

0.5cupFig Jam

£2.00

4ouncesGoat Cheese(Crumbled)

£3.50

1tablespoonFresh Thyme Leaves

£0.75

2tablespoonsBalsamic Glaze

£0.50

2tablespoonsOlive Oil

£0.20

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Total Cost

£21.25

£5.31 per serving

Instructions

1.
Preheat oven to 450°F (232°C) with a pizza stone or baking sheet inside.
2.
Prepare the caramelized onions: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-low heat. Add the sliced onions, season with salt and pepper, and cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply caramelized and golden brown. Adjust heat as needed to prevent burning.
3.
While the onions are caramelizing, shred the duck confit, removing the skin (discard or crisp separately for a snack).
4.
Stretch or roll out the pizza dough to your desired shape and thickness. Place it on a lightly floured surface or parchment paper.
5.
Brush the dough with the remaining 1 tablespoon of olive oil.
6.
Spread the fig jam evenly over the pizza dough, leaving a small border for the crust.
7.
Top with the caramelized onions, shredded duck confit, and crumbled goat cheese. Sprinkle with fresh thyme leaves.
8.
Carefully transfer the pizza to the preheated pizza stone or baking sheet in the oven.
9.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10.
Remove the pizza from the oven and let it cool slightly before drizzling with balsamic glaze.
11.
Slice and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

1150 kcal / 4812 kJ

Carbs

95g

37% of RDA

Fat

65g

93% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

30 g

33% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a crispier crust, brush the edges with olive oil before baking.

If you don't have duck confit, you can substitute with shredded roasted duck or even pulled pork.

Feel free to add other toppings like arugula or toasted walnuts after baking for added flavor and texture.

If you are using pre-made dough, adjust baking time accordingly.

Cooking Equipment

Oven

Large Skillet or Dutch Oven

Pizza Stone or Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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