Comfort Food for Chefs

Chef Josh Laskay raises pizza to an art form.

Jeffery Johnston

Duck Confit and Fried Egg Pizza with Parmesan Cheese, Truffle Oil and Baby Arugula
By Emeril Lagasse


1 ounce garlic oil, 
   recipe follows
2 ounces duck confit,   
   recipe follows
basic pizza dough,
   recipe follows
cornmeal, for dusting
1 egg
kosher salt and black
   pepper, to taste
Parmesan cheese,
   grated, for garnish
fresh baby arugula, for
   garnish
truffle oil, for garnish


Roll out the dough into a 12-inch circle, using white flour to keep the dough from sticking to the rolling pin and the surface. Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush rolled out dough with 1 ounce garlic oil and top with 2 ounces shredded duck meat. Place the pizza in a 400 degree oven for 8 minutes or until the crust is golden brown.

Fry the egg sunny side up and season with kosher salt and black pepper. Remove the pizza from oven, top with the fried egg, fresh grated Parmesan cheese, baby arugula and drizzle with 1/2 ounce of truffle oil, if desired.

Garlic Oil
1 cup extra virgin
   olive oil
6 cloves garlic

Place in a small saucepan and warm over very low heat for 30 minutes. Reserve.

Duck Confit
1 duck leg quarter
fresh rosemary
fresh thyme
kosher salt

Place leg quarter in nonreactive pan and top with sprigs of rosemary and thyme. Cover in kosher salt and pack salt tightly around the leg quarter to cover. Cover with plastic wrap and refrigerate overnight.

Rinse duck leg well under cold water and allow to air dry for 3 hours in the refrigerator. In a deep baking pan, cover leg quarter with duck fat and cook in a 275 degree oven for 2-3 hours. Remove leg from the fat and let cool. Shred the duck meat and reserve.

Basic Pizza Dough
1 package of active
   yeast
2 teaspoons sugar
1 cup warm water
   (110 degrees)
1/4 cup lard
3 to 4 cups flour
2 teaspoons salt
olive oil


In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped. 
 

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