Oyster Mushroom and Duck Pizza
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.
Servings: 2 servings
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.
