d'Agen pizza
For 4 persons
Preparation : 15 mns
cooking time: 12 mns
Ingrédients :
1 ready made pizza dough
100 gr of double cream
½ steaklet of duck (about 180 gr )
150 g of grated emmental cheese
100 gr duck foie gras
origan, basilic, garlic, onion
1 duck confit leg
provence herbs
10 semi-dried Lou Prunel prunes
chopped parsley
salt, peper
Preparation :
crumble the confit.
slice thinly the steaklet of duck in 4 parts. Cut each slice in 4 pieces, keep the fat.
strech the dough to have a nice round dough.
spread the double cream seasonned with salt and pepper and recover with grated emmental cheese.
dipose the 16 pieces of duck (seasonned) and the confit crumbled.
Parsemer le foie gras en miettes sur le fromage, autour des morceaux de magret.
Saupoudrer l’ensemble de persillade.
Disposer les 10 pruneaux dénoyautés sur le fromage.
Préchauffer votre four 10 minutes et enfourner à 280°.
Laisser cuire 12 minutes.
Servir chaud et déguster.
Source : Recette BIP