Best Duck A La Pizzaiola Recipes

PORK CHOPS ALLA PIZZAIOLA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
• Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
• Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

BACCALA ALLA PIZZAIOLA: COD WITH TOMATO

Steps:

• Ready to use, hydrated cod can be found at most fish shops. However, if you choose to buy dry salted cod, soak it in a large bowl of cold water for 2 to 3 days, changing the water 3 to 4 times a day. This will rehydrate the cod and ensure that it is not too salty.
• Cut the cod into 2 by 2-inch pieces. Lightly dredge the cod in flour, shaking off any excess, and set aside.
• In a large saucepan, heat 1 cup of the extra-virgin olive oil. Make sure the oil is hot before adding the cod, otherwise the cod will absorb the excess oil. Cook until golden brown on both sides.
• In another saucepan, heat the remaining 1/4 cup oil. Add the garlic, chili peppers, and capers, and let cook for a few minutes. Add the plum tomatoes along with the juices and crush some of the plum tomatoes with a wooden spoon. Add the oregano, season with salt, and cook for 5 minutes.
• Put the cod in the sauce and cook for an additional 2 minutes. Sprinkle the dish with fresh parsley and serve warm or at room temperature.

DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE

Steps:

• For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
• Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
• For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
• For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.