Peking Duck Pizza City is a show-stopping fusion dish that brings the rich, crispy skin and tender meat of classic Peking duck to a cheesy, hand-stretched pizza base. The combination of savory hoisin sauce, sweet plum glaze, and fresh scallions creates a flavor profile that is both familiar and exciting. This recipe is designed to give you restaurant-quality results at home, with a crispy crust, perfectly cooked duck, and a balanced sweet-savory finish.
Ingredients
- 1 lb (450 g) pizza dough (store-bought or homemade)
- 2 duck breasts (about 1 lb / 450 g total), skin on
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) hoisin sauce, plus extra for drizzling
- 1 tsp (5 ml) honey
- 1/2 tsp (2.5 g) Chinese five-spice powder
- 1/2 cup (120 ml) hoisin sauce (for the pizza base)
- 1 cup (240 ml) shredded mozzarella cheese
- 1/2 cup (120 ml) shredded provolone or fontina cheese
- 2 scallions, thinly sliced
- 1/4 cup (60 ml) plum sauce or sweet chili sauce (for drizzling)
- 1 tbsp (15 ml) sesame seeds, toasted
- 1 tbsp (15 ml) vegetable oil
- All-purpose flour, for dusting
Instructions
- Prepare the duck: Using a sharp knife, score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Pat the duck breasts dry with paper towels. In a small bowl, mix the soy sauce, 1 tbsp hoisin, honey, and five-spice powder. Rub this mixture all over the duck breasts, coating the skin and meat. Let marinate at room temperature for 30 minutes.
- Preheat the oven: Place a pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat to 500°F (260°C) or as high as your oven goes. If using a pizza stone, let it heat for at least 30 minutes.
- Cook the duck: Heat vegetable oil in a skillet over medium-high heat. Place the duck breasts skin-side down and cook for 5-6 minutes, until the skin is deeply golden and crispy. Flip and cook for another 3-4 minutes for medium-rare. For well-done, continue cooking until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Transfer to a cutting board, tent with foil, and let rest for 10 minutes.
- Slice the duck: After resting, slice the duck thinly against the grain. Set aside.
- Shape the pizza: On a lightly floured surface, stretch the pizza dough into a 12-inch (30 cm) round. If the dough resists, let it rest for 5 minutes and try again.
- Assemble the pizza: Spread 1/2 cup hoisin sauce evenly over the dough, leaving a 1-inch border. Sprinkle with the mozzarella and provolone cheeses. Arrange the duck slices over the cheese.
- Bake: Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 10-12 minutes, until the crust is golden and the cheese is bubbly and melted.
- Finish and serve: Remove the pizza from the oven. Drizzle with plum sauce and extra hoisin if desired. Sprinkle with scallions and sesame seeds. Slice and serve immediately.
Tips
- Get a crispy crust: Use a preheated pizza stone or steel. If you don’t have one, use an inverted baking sheet and preheat it. This helps the bottom crisp up quickly.
- Don’t skip the scoring: Scoring the duck skin allows the fat to render out, resulting in crispy skin. Make sure not to cut into the meat, or the juices will escape.
- Substitution for duck: If duck is hard to find, you can use chicken thighs (cook to 165°F / 74°C) or even leftover rotisserie chicken. The flavor won’t be as rich, but it will still be delicious.
- Make ahead: The duck can be cooked and sliced up to 2 days in advance. Store in the refrigerator in an airtight container, and assemble the pizza just before baking.
Serving Suggestions
Serve this Peking Duck Pizza as a main course for a fun dinner, or cut it into smaller squares for a party appetizer. It pairs wonderfully with a crisp green salad dressed with a light vinaigrette to balance the richness. For a drink, a cold beer or a fruity iced tea complements the sweet and savory flavors.
Variations
- Spicy Kick: Add a drizzle of sriracha or chili crisp along with the hoisin sauce for heat.
- Veggie Version: Replace the duck with roasted mushrooms or crispy tofu. Marinate them in the same soy-hoisin mixture for a similar flavor.
- Thin Crust: Roll the dough extra thin for a cracker-like crust, and reduce the baking time to 8-10 minutes.
- Add vegetables: Sautéed shiitake mushrooms or julienned carrots add texture and earthiness.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until hot and the crust is crisp again. Avoid microwaving, as it will make the crust soggy. The duck can be stored separately and used in salads or wraps.
Frequently Asked Questions
Can I use pre-cooked duck? Yes, you can use leftover roasted duck or even duck confit. Simply shred or slice it and add it to the pizza without the initial cooking step. Make sure it is fully reheated to 165°F (74°C) when the pizza bakes.
What if I don’t have hoisin sauce? You can substitute with a mixture of 2 parts soy sauce, 1 part peanut butter, and 1 part honey, or use a store-bought teriyaki sauce. The flavor will be slightly different but still tasty.
Can I make this on a grill? Absolutely! Preheat your grill to high heat, then cook the pizza with the lid closed for about 10-12 minutes, rotating once. Keep an eye on it to prevent burning.
How do I know when the duck is done? Use a meat thermometer. For duck breast, a medium-rare internal temperature of 135°F (57°C) is common, but if you prefer it well-done, cook to 165°F (74°C) as recommended by the USDA FSIS. Always let it rest before slicing.
Can I freeze the assembled pizza? Yes, you can assemble the pizza (without the scallions and sesame seeds) and freeze it on a baking sheet until solid. Wrap in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen at 425°F (220°C) for 15-18 minutes, or until hot and bubbly.
Why is my crust not crispy? The most common reason is not preheating your baking surface long enough. Also, avoid overloading with sauce and cheese, which can make the center soggy. Use a light hand and bake on a hot stone or steel.
Related
- Salmon Rillettes Thomas Keller Style Recipe
- Navajo Taco Ingredients: What You Need for Authentic Frybread
- Chicken Broth Carton: How to Use, Store & Upgrade
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).