Duck Confit Pizza

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Recipe by Dustin Gallagher from Top Chef Canada Episode 11.

Preparation time:
Cooking time: 55 minutes
Yield: 20

Place warm water in a bowl, add yeast and stir. Set aside in a warm place until yeast is activated, approximately 10 minutes.
Place flour and salt in the bowl of a stand mixer and add yeast mixture. Using a dough hook, knead until dough comes together and is elastic and smooth, approximately 5-8 minutes.
Form dough into a ball.
Dust top of dough with flour, place a clean, dry kitchen towel on top. Place in a warm spot until dough rises and doubles in size. Approximately 1 hour.
Preheat oven to 500F. Dust a clean dry surface with flour.
Punch dough, remove from bowl and roll into a ball. Divide into 25, 1 ounce pieces.
Using a rolling pin, or fingers, roll dough into individual pizzas, 3 inches around.
Dock with a fork, place on a tray dusted with flour. Bake in oven until cooked and slightly golden around edges. Approximately 5-8 minutes.
Remove and set aside for assembly of Duck Confit Pizzas.

Scald milk in a small pot over medium heat. Turn heat off.
Melt butter in another small sauce pan over medium heat.
Add flour to butter, whisk until smooth and mixture forms a paste- a roux. Cook flour over low heat for 3-5 minutes. Careful not to brown flour.
Gradually ladle warm milk into pot, whisking constantly.
Bring to a simmer, add nutmeg and stir. Remove from heat, add 1 cup of cheese, stir to incorporate.
Set aside and keep warm for assembly of Duck Confit Pizzas.

Heat oil in a sauté pan over medium heat.
Add onions; reduce heat, season with salt and sauté until tender and caramelized. Approximately 30-45 minutes. Set aside for assembly of Duck Confit Pizzas.

Heat oil in a small sauté pan over medium high heat. Add garlic, reduce heat to medium and sauté until golden and crisp. Careful not to burn.
Remove garlic from pan and place on a plate lined with paper towel.
Set aside for assembly of Duck Confit Pizzas.

Spoon 1 tablespoon of Mornay Sauce on each baked pizza dough.
Spoon Caramelized Onions over, followed by shredded duck confit and shredded cheese.
Place in a 500F oven until cheese is bubbling and pizzas are hot for 3-5 minutes.
Garnish with Crispy Garlic and thyme. Serve.