This Oyster Mushroom and Duck Pizza works as an appetizer or entree to highlight what you've hunted and foraged. It's perfect for entertaining or a weeknight meal for the family.
There’s something special about turning wild game into a meal that feels both rustic and gourmet. If you’ve ever found yourself wondering what to do with those fresh duck breasts from your latest hunt, this Oyster Mushroom and Duck Pizza is the perfect answer. It’s an easy yet elegant way to showcase the rich flavors of duck while using those delicate oyster mushrooms you foraged.
I used King oyster mushrooms for this pizza recipe, but you can use any wild or store-bought mushrooms available.
This duck pizza recipe brings together tender, pan-seared duck breast, earthy oyster mushrooms, and creamy ricotta on a crispy naan crust. The result? A dish that feels indulgent but is simple enough for a weeknight meal.
Why You'll Love This Duck Pizza
Unique and Flavorful – The combination of marinated wild duck and mushrooms adds a delicious depth to every bite.
Quick and Easy – Using store-bought naan as the base makes this recipe come together in no time.
Perfect for Sharing – Impress family and friends with pizza that’s as delicious as it is beautiful.
How To Make Oyster Mushroom and Duck Pizza
1. Prepare the Duck
On a cutting board, tenderize the duck breasts using a Jaccard meat tenderizer. Pat them dry with paper towels. In a quart-size Ziploc bag, mix the Worcestershire sauce, minced garlic, salt, and black pepper. Add the duck breasts and marinate in the refrigerator for about 1 hour.
2. Preheat the Oven
Set your oven to 400 degrees F. Line a baking sheet with parchment paper and place the naan on top.
3. Assemble the Pizza Base
In a small bowl, mix the ricotta cheese and basil pesto. Spread the mixture evenly over the naan. Sprinkle the shredded mozzarella cheese on top.
4. Cook the Duck
Remove the duck breasts from the marinade and discard the liquid. Heat a large skillet over medium-high heat and add 1 Tablespoon of olive oil. Sear the duck breasts for about 3 minutes per side until they reach an internal temperature of 130 degrees F. Transfer them to a cutting board and let them rest for 10 minutes before slicing thinly against the grain.
5. Bake the Pizza
While the duck is resting, place the naan in the preheated oven. Bake for about 10 minutes until the cheese is melted and golden brown.
6. Sauté the Oyster Mushrooms
Using the same skillet you cooked the duck in, heat 1 Tablespoon of olive oil over medium-high heat. Add the sliced oyster mushrooms and sauté for about 5 minutes. Stir in the butter, garlic powder, and onion powder. Continue cooking for another 3 minutes, stirring often.
7. Assemble and Serve
Remove the naan from the oven and top with the sliced duck and sautéed mushrooms. Drizzle a few drops of balsamic vinegar over the top and garnish with fresh thyme. Serve immediately and enjoy!
Tips For The Best Duck Pizza
Tenderize the Duck for the Best Texture – A Jaccard meat tenderizer ensures your duck breast is tender and juicy.
Use an Instant-Read Thermometer – For perfect doneness, aim for 130 degrees F before resting.
Don’t Skip the Resting Time – Letting the duck rest before slicing keeps it juicy and flavorful.
Forage or Buy Fresh Mushrooms – Oyster mushrooms add a delicate, earthy taste that complements the duck beautifully. But feel free to use any mushrooms you have available.
More Duck Recipes
If you are looking for more great ways to use some of that duck in your freezer, be sure and check out some of our favorite duck recipes:
Come Duck Hunting in North Dakota
If you are headed our way for North Dakota waterfowl season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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DID YOU MAKE THIS RECIPE
If you make this Duck Pizza Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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Oyster Mushroom and Duck Pizza
Ingredients
- boneless duck breasts from 1 mallard, pintail, or similar duck
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon minced garlic
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 store-bought naan bread
- ½ cup ricotta cheese
- 1 Tablespoon basil pesto
- 1 cup shredded mozzarella cheese
- 2 Tablespoons olive oil
- 2 cups oyster mushrooms, sliced
- 1 Tablespoon butter
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 2 teaspoons balsamic vinegar
- 2 stalks fresh thyme
Instructions
- On a cutting board, tenderize the duck breasts using a Jaccard meat tenderizer and pat dry with paper towels.
- Mix the Worcestershire, garlic, salt and pepper and pour into a quart-size Ziploc bag with the duck breasts. Marinate in the refrigerator for about 1 hour.
- Preheat oven to 400 degrees F.
- Lay the naan on a parchment-lined baking sheet.
- In a small bowl, combine the ricotta cheese and basil pesto, then spread the mixture over the naan. Top with the mozzarella cheese.
- Take the duck breasts out of the refrigerator and discard the marinade.
- In a large skillet, heat the olive oil over medium-high heat. Sear the duck breasts for about 3 minutes on each side until they reach an internal temperature of 130 degrees F using an instant read meat thermometer. Then transfer them from the pan to a cutting board and let them rest for about 10 minutes.
- Meanwhile, place the naan in the preheated oven and cook for about 10 minutes until the cheese is melted and golden brown.
- While the naan is in the oven, use the same skillet you used to cook the duck and heat over medium-high heat. Add the mushrooms and sauté for about 5 minutes. Then add the butter, garlic powder, and onion powder and cook another 3 minutes, stirring often.
- Slice the duck breasts against the grain into thin slices.
- Remove the naan from the oven and top with the sliced duck and sauteed mushrooms . Sprinkle a few drops of balsamic vinegar on top and garnish with fresh thyme. Serve immediately.
