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Peking Duck Pizza

Peking Duck Pizza with Caramelized Red Onions

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You asked for more duck on the menu, and we’re here to make your culinary wish come true. Our friends at Les Trois Petits Cochons, a specialty charcuterie producer in New York, are supplying the ultra-rich and tender duck legs for our Italian-Chinese mashup. We’ve taken the classic Peking duck preparation—roast duck with salty-sweet hoisin sauce, scallion, cucumber, and warm pancakes—and turned it into a crazy-delicious pizza topper (with melty provolone and mozzarella, of course).
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    By Chef Elana

    By Chef Elana

    • Calories 730
    • Protein 27g
    • Total Carb 89g
    • Total Fat 27g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • English cucumber
      • 1/2
      • English cucumber
    • scallions
      • 2
      • scallions
    • red onion
      • 1
      • red onion
    • Chinese 5-spice powder
      • 1/2 teaspoon
      • Chinese 5-spice powder
    • leg duck confit
      • 1
      • leg duck confit
    • hoisin sauce
      • 3 tablespoons
      • hoisin sauce
    • sesame oil
      • 1 teaspoon
      • sesame oil
    • sugar in the raw
      • 1 packet
      • sugar in the raw
    • soy sauce
      • 1 packet
      • soy sauce
    • flour
      • 1 tablespoon
      • flour
    • pizza dough
      • 12 ounces
      • pizza dough
    • shredded mozzarella and provolone cheese blend
      • 3 ounces
      • shredded mozzarella and provolone cheese blend
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • olive oil
    • kosher salt
    • aluminum foil
    • baking sheet
    • 10" medium pan
    • rolling pin (optional)

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 425ºF. Rinse cucumber, halve lengthwise, and scoop out seeds. Halve lengthwise again (to quarter), then cut crosswise into ¼-inch slices. Rinse scallions, trim and discard roots, and thinly slice. Peel onion, halve, and thinly slice. Line a baking sheet with foil.

    2. Roast Duck

      Roast Duck

      Rub Chinese 5 spice on flesh side of duck confit, then arrange skin-side up on prepared baking sheet. Roast until warmed through, about 10 minutes. Shred duck flesh using 2 forks or tongs, or roughly chop into bite-size pieces, discarding skin and bones. Transfer shredded duck to a medium bowl, toss with hoisin sauce to coat, and season with ¼ teaspoon salt. Set aside. Remove and discard foil from baking sheet and line with parchment.

    3. Caramelize Onion

      Caramelize Onion

      While duck roasts, heat sesame oil in a medium pan over medium heat. When oil is shimmering, add onion and sugar and cook, stirring occasionally, until very soft, about 8 minutes. Increase heat to medium high and continue cooking until onion is browned, 2 minutes. Stir in soy sauce to coat, about 2 minutes more. Remove pan from heat and set aside.

    4. Roll Out Dough

      Roll Out Dough

      Sprinkle flour onto a clean, dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape, about ¼-inch thick.

    5. Bake Dough

      Bake Dough

      Rub 1 teaspoon olive oil onto parchment paper on baking sheet, carefully add pizza dough, then rub ½ tablespoon olive oil on top of dough. Scatter caramelized onion and sprinkle over cheese blend, leaving a ½-inch border. Bake until crust is crisp and light golden and cheese is bubbling, 12-15 minutes. (P.S. This is a great time to catch up on dishes, or pour yourself a much-deserved drink!)

    6. Plate Peking Duck Pizza

      Plate Peking Duck Pizza

      Scatter hoisin duck over pizza and return to oven to warm through, about 2 minutes more. Sprinkle over cucumber and scallions, cut into slices, and dig in!

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