Duck Confit and Hoisin Pizza

Name: Duck Confit and Hoisin Pizza
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 4 min
Yield: 4 servings, 1 large 12-inch pizza
Cuisine: International
Ingredients: 1 pound pizza dough, at room temperature for easier stretching; 1 tablespoon all-purpose flour, for dusting; 1 tablespoon fine cornmeal or semolina, for the peel or parchment; 2 cooked duck confit legs, about 12 ounces bone-in, yielding about 1 1/2 cups shredded meat and skin; 6 ounces low-moisture mozzarella cheese, shredded, about 1 1/2 cups; 1 teaspoon neutral oil, such as canola, avocado, or grapeseed oil, for brushing the crust; 1/3 cup hoisin sauce; 1 tablespoon rice vinegar; 1 teaspoon soy sauce; 1 teaspoon toasted sesame oil; 1 teaspoon finely grated fresh ginger; 1/2 teaspoon chili garlic sauce, or 1/4 teaspoon for a milder pizza; 3 scallions, thinly sliced on a slight diagonal, divided; 1 tablespoon toasted sesame seeds; Optional: 1/4 teaspoon crushed red pepper flakes for extra heat

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, 1 large 12-inch pizza
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 1 hour 4 minutes, including a 30-minute oven preheat

Quick Ingredients

Dough: 1 pound pizza dough, room temperature; 1 tablespoon all-purpose flour; 1 tablespoon fine cornmeal or semolina
Duck: 2 cooked duck confit legs, about 12 ounces bone-in, shredded into about 1 1/2 cups meat and crisped skin
Hoisin glaze: 1/3 cup hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1/2 teaspoon chili garlic sauce
Cheese: 6 ounces low-moisture mozzarella, shredded, about 1 1/2 cups
Finish: 3 scallions, thinly sliced; 1 tablespoon toasted sesame seeds; 1 teaspoon neutral oil for brushing the crust

Do This

1. Place a pizza stone, baking steel, or upside-down sheet pan in the oven and preheat to 500°F for 30 minutes.
2. Warm the duck confit at 350°F for 8 minutes, then shred the meat and chop any crisp skin.
3. Stir together hoisin sauce, rice vinegar, soy sauce, sesame oil, ginger, and chili garlic sauce.
4. Stretch the dough into a 12-inch round on a floured, cornmeal-dusted peel or parchment.
5. Spread on most of the glaze, then add mozzarella, shredded duck, and half the scallions.
6. Bake at 500°F for 12 to 14 minutes, then finish with remaining glaze, scallions, and sesame seeds.

Why You’ll Love This Recipe

Big flavor without fuss: Store-bought or deli duck confit turns pizza night into something special with very little extra work.
Sweet, savory, and rich: Hoisin glaze, tender duck, melty mozzarella, scallions, and sesame seeds make every bite layered and satisfying.
Crispy and chewy: A very hot oven gives the crust crisp edges while keeping the center pleasantly chewy.
Great for entertaining: This pizza feels restaurant-inspired but uses approachable ingredients and simple techniques.

Grocery List

Produce: 3 scallions, 1 small knob fresh ginger
Dairy: 6 ounces low-moisture mozzarella cheese
Meat: 2 cooked duck confit legs, about 12 ounces bone-in
Pantry: 1 pound pizza dough, hoisin sauce, rice vinegar, soy sauce, toasted sesame oil, chili garlic sauce, toasted sesame seeds, all-purpose flour, fine cornmeal or semolina, neutral oil

Full Ingredients

For the Pizza

1 pound pizza dough, at room temperature for easier stretching
1 tablespoon all-purpose flour, for dusting
1 tablespoon fine cornmeal or semolina, for the peel or parchment
2 cooked duck confit legs, about 12 ounces bone-in, yielding about 1 1/2 cups shredded meat and skin
6 ounces low-moisture mozzarella cheese, shredded, about 1 1/2 cups
1 teaspoon neutral oil, such as canola, avocado, or grapeseed oil, for brushing the crust

For the Hoisin Glaze

1/3 cup hoisin sauce
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely grated fresh ginger
1/2 teaspoon chili garlic sauce, or 1/4 teaspoon for a milder pizza

For Finishing

3 scallions, thinly sliced on a slight diagonal, divided
1 tablespoon toasted sesame seeds
Optional: 1/4 teaspoon crushed red pepper flakes for extra heat

Step-by-Step Instructions

Step 1: Preheat the oven and set up for a crisp crust

Place a pizza stone, baking steel, or an upside-down rimmed baking sheet on the center rack of the oven. Preheat the oven to 500°F for 30 minutes. This long preheat gives the baking surface enough time to get very hot, which helps the bottom of the pizza cook quickly and crisp up before the toppings overcook.

If your pizza dough is cold from the refrigerator, let it sit covered at room temperature for 45 minutes before beginning the recipe. Room-temperature dough stretches more easily and is less likely to spring back.

Step 2: Warm and shred the duck confit

While the oven preheats, place the duck confit legs skin-side up on a small baking sheet. Warm them in the oven at 350°F for 8 minutes if you are preheating a separate oven, or warm them in a skillet over medium-low heat for 6 to 8 minutes if your main oven is already heating to 500°F. The goal is to soften the fat, warm the meat, and make the skin easier to separate.

Pull the meat from the bones and shred it into bite-size pieces. If the skin is nicely crisp, chop it into small pieces and save it for topping the pizza. If there is excess fat, blot the duck lightly with a paper towel so the pizza does not become greasy.

Step 3: Mix the hoisin glaze

In a small bowl, stir together 1/3 cup hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, and 1/2 teaspoon chili garlic sauce. The glaze should taste sweet, savory, lightly tangy, and gently spicy.

Set aside 1 tablespoon of the glaze for drizzling after baking. This little finishing drizzle keeps the flavor fresh and gives the pizza an extra pop without making the crust soggy.

Step 4: Stretch the dough

Lightly dust a clean work surface with 1 tablespoon all-purpose flour. Press the pizza dough into a flat disk, then gently stretch it into a 12-inch round, leaving the outer edge slightly thicker for a chewy crust. If the dough resists, let it rest for 5 minutes, then continue stretching.

Sprinkle a pizza peel with 1 tablespoon fine cornmeal or semolina. Transfer the stretched dough to the peel. If you do not have a pizza peel, place the dough on a sheet of parchment paper trimmed close to the size of the pizza. Give the dough a gentle shake to make sure it can slide; if it sticks, lift the edges and add a little more cornmeal underneath.

Step 5: Build the pizza

Spread the hoisin glaze over the dough, leaving a 1/2-inch border around the edge. Use a light hand in the very center so the pizza stays crisp. Scatter 6 ounces shredded mozzarella evenly over the sauce.

Add the shredded duck confit in an even layer, making sure some pieces land near the edges where they can crisp slightly in the hot oven. Sprinkle on half of the sliced scallions. Brush the exposed crust edge lightly with 1 teaspoon neutral oil to encourage browning.

Step 6: Bake until bubbling and browned

Slide the pizza onto the preheated stone, steel, or upside-down sheet pan. Bake at 500°F for 12 to 14 minutes, rotating the pizza after 7 minutes if your oven has hot spots. The pizza is done when the crust is puffed and browned, the cheese is melted with a few toasted spots, and the duck edges look lightly crisp.

If baking on parchment, leave the parchment under the pizza for the first 7 minutes, then carefully tug it out and continue baking directly on the hot surface for the final 5 to 7 minutes. This helps the bottom crisp more fully.

Step 7: Finish and serve

Transfer the pizza to a cutting board and let it rest for 2 minutes. Drizzle the reserved 1 tablespoon hoisin glaze over the top in thin lines. Sprinkle with the remaining scallions and 1 tablespoon toasted sesame seeds. Add crushed red pepper flakes if you want a little more heat.

Slice into 8 pieces and serve warm. The best bites will have a little of everything: crisp crust, sweet-savory hoisin, tender duck, melted mozzarella, fresh scallion, and nutty sesame.

Pro Tips

Do not overload the sauce: Hoisin is sweet and thick, so a thin layer is enough. Too much can make the center heavy.
Use low-moisture mozzarella: Fresh mozzarella releases more water and can make the pizza soft in the middle.
Crisp the duck skin separately if needed: If the skin is soft, place it in a dry skillet over medium heat for 3 to 5 minutes, then chop and scatter it over the pizza before baking.
Keep the scallions bright: Add half before baking for mellow flavor and half after baking for freshness.
Let the pizza rest before slicing: Just 2 minutes helps the cheese settle so the toppings stay in place.

Variations

Spicy duck hoisin pizza: Increase the chili garlic sauce to 1 teaspoon and finish with thinly sliced fresh red chile.
Peking duck-inspired pizza: Add 1/3 cup thin matchstick cucumber after baking for cool crunch and a fresh contrast to the rich duck.
Mushroom duck pizza: Add 3/4 cup sautéed shiitake mushrooms before baking for deeper savory flavor.

Storage & Make-Ahead

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet at 375°F for 8 to 10 minutes, or in a dry skillet over medium-low heat for 4 to 6 minutes, until the crust is crisp and the cheese is warm. Avoid microwaving if possible, as it softens the crust.

To make ahead, shred the duck confit and mix the hoisin glaze up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Slice the scallions up to 1 day ahead and store them wrapped in a slightly damp paper towel inside a container. For the best crust, stretch and assemble the pizza right before baking.

Nutrition (per serving)