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Cooking class features duck

| March 26, 2013

cookingCOSHOCTON – Bob McKenna from the Lava Rock Grill recently taught a cooking class at The Village Pantry using duck from Carol Rinehart and Local Bounty.

 One of the recipes he used during the class was Duck & Fontina Pizza with Rosemary & Caramelized Onions. This recipe is quite simple and full of great flavors.

 Duck & Fontina Pizza with Rosemary & Caramelized Onions

Prepared by: Bob McKenna from Lava Rock Grill

Recipe courtesy of allrecipes.com 2013


1 large skin on, boneless duck breast half

1 small yellow onion, diced

1 tablespoon olive oil 

1-10oz pre-baked pizza crust

10 oz fontina cheese, shredded

2 tablespoons honey

1 tablespoon dried rosemary

1- 8oz spreadable goat cheese

Salt and pepper to taste


Preheat oven to 450 degrees F. Cut several slits into the fatty skin of the duck breast. In a skillet over medium heat fry skin side down for 10 minutes. Flip and continue to cook for 10 more minutes. Remove from pan.

Carefully remove skin using a sharp knife, then slice and set aside. In a separate skillet, cook onions in olive oil over medium heat until translucent and soft, about 5 minutes. Mix in honey and continue to cook until brown and fragrant, about 5-7 minutes more. Spread goat cheese evenly over pizza crust and season with salt & pepper. Then layer with caramelized onions, fontina cheese, duck breast slices and rosemary.

Bake in preheated oven until cheese in center of pizza is completely melted, about 10 minutes.

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