Peking Duck Pizza

Mozzarella, Braised Duck, Hoisin, Parmesan, Crispy Shallots, Cilantro, Chile Oil Vinaigrette

Chefs Peter Dorrance and Eric Ehler of Outta Sight Pizza | San Francisco, CA

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Adapted by StarChefs  |  August 2026 |  Photo: Will Blunt

INGREDIENTS

Dough:
700 grams all-purpose flour
54 grams olive oil
30 grams granulated sugar
17 grams kosher salt
3 grams active dry yeast

Braised Duck:
5 pounds duck legs
Neutral oil
1 cup diced ginger
1 cup garlic cloves
1 bunch scallions, sliced
6 cups soy sauce
3½ cups granulated sugar
5 grams cinnamon sticks
5 grams Sichuan peppercorns
5 grams coriander seeds
6 cloves
3 pods star anise

Sichuan Chile Oil:
40 grams gochugaru
30 grams Sichuan peppercorns
25 grams red pepper flakes
750 grams neutral oil

Chile Oil Vinaigrette:
200 grams black vinegar
90 grams soy sauce
25 grams sesame oil
20 grams granulated sugar
15 grams Maggi seasoning

To Assemble and Serve:
Yield: 1 pizza
3 cups shredded low-moisture mozzarella
Hoisin sauce
Cilantro leaves
Crispy shallots
Shaved parmesan

METHOD

For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, combine all ingredients and 435 grams water. Mix 4 minutes on low speed. Scrape down sides of bowl and mix additional 2 minutes on high speed. Scrape down sides of bowl and mix 6 minutes on low speed. Transfer dough to a greased mixing bowl. Cover and let sit 2 hours at room temperature. Once proofed, slightly press dough down to de-gas. Transfer to a lightly floured work surface and shape into a ball. Wrap tightly in plastic wrap and refrigerate 24 hours. The next day, portion dough into 500-gram balls. Refrigerate.

For the Braised Duck:
Heat oven to 350°F. Place duck legs in a roasting pan and set aside. In a large stockpot over medium flame, heat oil. Add ginger, garlic, and scallions. Sauté until ginger is slightly caramelized. Add all remaining ingredients and 5 quarts water. Bring to a simmer. Once simmering, pour mixture over duck legs. Cover pan tightly with aluminum foil and lid. Braise 2½ hours. Let cool, reserving braising liquid. Once cooled, pick meat from bones. Transfer to a mixing bowl with small amount reserved braising liquid. Cover and refrigerate.

For the Sichuan Chile Oil:
In a half hotel pan, combine gochugaru, peppercorns, and red pepper flakes. Set aside. In a saucepan over medium flame, heat oil to 350°F. Pour hot oil over chile mixture. Let cool. Strain through a fine-mesh sieve. Transfer to a squeeze bottle and reserve.

For the Chile Oil Vinaigrette:
In a mixing bowl, whisk to combine all ingredients and 500 grams Sichuan Chile Oil. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Place 1 Dough ball in a greased 13-inch by 9-inch baking dish. Cover with plastic wrap. Let sit 3 hours at room temperature. Once proofed, push Dough to corners to fill baking dish. Let sit additional 1 hour. Repeat process with corners. Heat oven to 500F. Top with mozzarella. Bake 4 minutes. Rotate dish and bake additional 4 minutes, or until golden brown. Let cool. Once cooled, top parbaked Dough with desired amount hoisin and 2 cups Braised Duck. Top with additional mozzarella and hoisin. Bake 10 minutes, or until top begins to bubble and brown. Remove from baking dish and cut into 6 pieces. Garnish with cilantro, crispy shallots, and parmesan. Finish with drizzle Chile Oil Vinaigrette.

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