|Recipe : Entry # 6120|
|Grilled Duck Puzza with cherries and Apricots|
|Pea River EC|
|5 skinless, boneless duck breast halves (wild)
1/2 cup olive oil+ extra for drizzling
3 tsp minced garlic
4 tbsp chopped Fred herb: rosemary, thyme, parsley
1 cup each of dried cherries and apricots
1/2 cup balsamic vinegar
1 1/2 red or sweet yellow onion, peeled and sliced to your preference
5 oz. fresh mushrooms, your choice
1 16 oz. pkg. prebaked pizza crust (12 inch diameter
6 oz shredded Monterey Jack cheese or pepper Jack cheese
3 oz. feta cheese, crumbled
Rub ducks with salt and pepper.
Mix olive oil, garlic and half of herbs
Pour over ducks, cover and refrigerate 1 hour, turning occasionally.
Combine dried cherries and apricots, set aside.
Grill ducks over medium heat barbacue, until just cooked. Let stand 10 minutes and cut into slices.
Drizzle onions and mushrooms with additional olive oil.
Grill onions until carmelized, about 9 minutes.
Grill mushrooms about 5 minutes until tender and slice.
Grill pizza crust until almost crisp, about 2 1/2 minutes per side. Remove from grill, brush olive oil over one side.
Sprinkle oiled pizza crust with half of shredded cheese, arrange onions, mushrooms, duck slices over cheese.
Drain cherries and apricots and scatter over top of pizza.
Top with remaining feta cheese, shredded cheese and herbs
Return pizza to grill and cook coved until cheese melts and crust is crisp, 5-6 minutes.
Cut into wedges and serve.
Can substitute cheese with preference.
Can substitute cherries and apricots with any dried fruit.