Keep these ingredients in your pantry and you’ll be ready to whip up a quick hors d’oeuvre or light meal in no time.
What to buy: Look for smoked duck breast in gourmet grocery stores, at your butcher, or online at D’Artagnan. If you have a hard time finding smoked duck, you can substitute cooked bacon, prosciutto, speck, or even smoked salmon.
- Yield: 1 pizza (about 12 servings as an hors d’oeuvre)
- Difficulty: Easy
- Total: 15 mins
- Active: 5 mins
- 1 (11-inch) premade pizza crust or flatbread, such as Boboli, baked and cooled
- 1/4 cup hoisin sauce
- 1/2 medium red onion, halved and sliced paper thin
- 1/4 pound smoked duck breast, thinly sliced
- 3 ounces shredded Monterey Jack cheese (about 1 cup)
- 2 tablespoons coarsely chopped fresh cilantro leaves
- Red pepper flakes (optional)
- Line the bottom of the oven with aluminum foil and heat to 450°F.
- Brush pizza crust with hoisin sauce and top with red onion. Arrange smoked duck breast in a circle and top with cheese.
- Place pizza directly on the oven rack and bake until golden and crisp, about 5 to 7 minutes. Top with cilantro and red pepper flakes (if using), cut into small squares (if serving as an hors d’oeuvre), and serve.
Beverage pairing: Adelsheim Pinot Gris, Oregon. Smoked duck and hoisin might typically have paired with a round, perhaps slightly woody Pinot Noir, but the addition of cilantro pushes the pairing to a white wine with some green, herbal flavors. Pinot Gris fits the bill, and in Oregon they make a delicious, sometimes lush style that can often drink a bit like a red wine, making it a nice choice for this rich, brightly flavored dish.