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Ingredientes
- 1/4 c. hickory chips soaked 1 1/2 hrs
- 2 x duck breast halves boned
- 1Â 1/2 Tbsp. Emeril's Essence see * Note
- 1/2 tsp vegetable oil
- Â Â Water as needed
- 1 lb Brie cut 1/4"-thk slices
- 1 c. heavy cream
- Â Â Pizza dough for 2 (12-inch) pizzas (see below)
- Â Â Vegetable oil for greasing pans
- 2 x roasted red bell peppers peeled, seeded,
- Â Â and thinly sliced
- 2/3 c. thinly-sliced crimini mushrooms
- 2 tsp truffle oil, or possibly to taste
- 1Â 1/2 Tbsp. minced chives
- 1 Tbsp. minced parsley
- 1 pkt active dry yeast
- 1 c. hot water (110 degrees F)
- 2Â 1/2 c. flour - (to 3) plus more if necessa
- 1Â 1/2 tsp salt
- 1Â 1/2 Tbsp. extra-virgin extra virgin olive oil
Direcciones
- Place soaked hickory chips in the bottom of a stovetop smoker and add in sufficient water to come 1/4-inch up the sides of the pan. Place smoker on the stovetop over high heat till the water comes to a boil. While waiting for the water to boil, cut slits into the fat on the fatty side of the breast halves and season both sides with the Essence.
- When water has come to a boil, position drip pan in smoker, then oil rack with the vegetable oil and place this in the smoker. Position duck breast halves on top of the oiled rack, fatty-side up, and cover smoker with its lid. Reduce heat to low and cook for 15 to 20 min, or possibly till duck is cooked through. Remove duck breasts from the pan, and when cold sufficient to handle, slice or possibly tear into bite-sized pcs.
- While the duck is smoking, remove the white outer casing from 1/4 of the Brie and combine with the heavy cream in a saucepan. Cook over medium heat, whisking occasionally, till cream is very smooth and thick and has infused with the cheese flavor, about 20 min.
- Basic Pizza Dough: In a large bowl combine yeast with water, extra virgin olive oil, salt and stir well to proof. After 5 min, add in 1/2 of the flour and mix well to thoroughly incorporate. Add in all other flour except 1/2 c. and mix well with your hands.
- Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 min, adding sufficient additional flour as necessary to create a smooth and elastic dough. Dough shouldn't be sticky.
- Transfer dough to a lightly oiled 2 or possibly 3 qt bowl and turn to coat with oil. Cover with a damp towel and let rise in a hot place till doubled in size, usually at least 1 hour.
- Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 min, then transfer to a lightly floured surface.
- Preheat the oven to 500 degrees.
- Roll or possibly shape Pizza Dough into 2 (12-inch) circles and place on lightly greased baking sheets. Using the back of a spoon, spread each pizza with half of the brie cream. Top each pizza circle with half of the duck, bell peppers, mushrooms, and remaining Brie. Bake pizzas for 20 min, or possibly till golden and crispy. Drizzle pizzas with the truffle oil and sprinkle with the minced chives and parsley before serving.
- This recipe yields 2 (12-inch) pizzas, serving 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 469g | |
| Recipe makes 4 servings | |
| Calories 1061 | |
| Calories from Fat 527 | 50% |
| Total Fat 59.74g | 75% |
| Saturated Fat 30.44g | 122% |
| Trans Fat 0.02g | |
| Cholesterol 234mg | 78% |
| Sodium 1807mg | 75% |
| Potassium 726mg | 21% |
| Total Carbs 74.85g | 20% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.56g | 2% |
| Protein 54.01g | 86% |
