<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10750</id>
  <title>Smoked Duck Pizza with Hoisin</title>
  <total_time>15 mins</total_time>
  <active_time>5 mins</active_time>
  <serves>1 pizza (about 12 servings)</serves>
  <published_at>Fri Nov 03 13:56:00 -0800 2006</published_at>
  <updated_at>Tue Aug 25 10:52:20 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>Asian</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/10750</link>
  <pubDate>Tue, 25 Aug 2009 17:52:20 GMT</pubDate>
  <short_description>Duck combines with red onion and hoisin</short_description>
  <long_description>Duck combines with red onion and hoisin for a quick meal.</long_description>
  <introduction>
    <![CDATA[<p>Keep these ingredients in your pantry and you&#8217;ll be ready to whip up a quick hors d&#8217;oeuvre, or a quick meal, in no time.</p>


	<p><strong>What to buy:</strong> Look for smoked duck breast in gourmet grocery stores, at your butcher, or online at <a href="https://www.dartagnan.com/">D&#8217;Artagnan</a>. If you have a hard time finding smoked duck, you can substitute cooked bacon, prosciutto, speck, or even smoked salmon.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Line bottom of oven with aluminum foil and heat to 450°F. </li>
		<li>Brush the pizza crust with the hoisin sauce and top with red onion. Arrange the smoked duck breast in a circle and top with the cheese. </li>
		<li>Place the 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&#8217;oeuvre), and serve.</li>
	</ol>


	<p><strong>Beverage pairing:</strong> <a href="http://www.wine.com/V6/Adelsheim-Pinot-Gris-2006/wine/91054/detail.aspx">Adelsheim Pinot Gris</a>, 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.</p>]]>
  </instructions>
  <img>http://www.chow.com/assets/2008/08/duck290.jpg</img>
  <author>Aida Mollenkamp</author>
  <category>
    <id>53</id>
    <name>Starter</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 (11-inch) premade <a href="/recipes/10965">pizza crust</a> or flatbread, such as Boboli, baked and cooled</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1/4 cup hoisin sauce</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>54</ingredient_id>
      <description>
        <![CDATA[<p>1/2 medium <strong>red onion</strong>, halved and sliced paper thin</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>128</ingredient_id>
      <description>
        <![CDATA[<p>1/4 pound smoked <strong>duck</strong> breast, thinly sliced</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>3 ounces shredded Monterey jack cheese (about 1 cup)</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>153</ingredient_id>
      <description>
        <![CDATA[<p>2 tablespoons coarsely chopped fresh <strong>cilantro leaves</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>277</ingredient_id>
      <description>
        <![CDATA[<p><strong>Red pepper flakes</strong> (optional)</p>]]>
      </description>
    </ingredient>
  </ingredients>
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      <id>661</id>
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    </tag>
    <tag>
      <id>506</id>
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      <id>231</id>
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      <id>466</id>
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      <id>273</id>
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      <id>390</id>
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</item>
