Now, I’m definitely no stranger to duck confit. I’ve had it on a burger, put it on poutine, and even served it up jerk style with red beans and rice! But I’ve never done a duck confit pizza before…until last night.
This culinary creation comes courtesy of Pizzeria Libretto, a funky fresh homestyle joint just a couple blocks from the opera house–no, not that Opera House, we’re talking COC, and I don’t mean Pepper Keenan, bro! Dude, this dish is like a duet between Pavarotti and Brigitte Bardot. Let’s break it down:
Now, they’re serving it up Straight Outta Napoli style, so this pie comes out of the oven after just a couple minutes, which gives you a nice, chewy crust. The duck is nice ‘n tender, the mozza melts in my mouth…and then they kick it up a notch with some pear slices, son! Man, I think the last time I ate pear is when I fell face-first into a fruit salad at the buffet in Caucasian Barrel. (I musta slipped on a banana cream pie or something!) But while I’m not normally a fan of fruit on pizza…they totally do it up right!
The thing is, this crust is so thin and flop-a-lopa-gussy that I gotta fold it up NYC style to shovel it down my piehole. No sleep till Brooklyn, bro!!!!