5 cups bread flour (all purpose can be used in a pinch)
2-3 tsp salt
1 Tbsp sugar or honey
2 ½ cups warm water
2 (1/4oz) pkts active dry yeast
4 Tbsp extra-virgin olive oil
For the duck:
Rinse the duck legs and pat dry. Mix together the marinade ingredients and rub the marinade all over the duck. It would be best to let the duck marinade over night, but not essential.
Preheat the oven to 350 degrees F and place duck on a foil lined sheet pan. Roast the duck for about 45 minutes and finish under the broiler to crisp the skin a bit. Once cooled, take the meat off the bone and shred it with a fork. Put about a tbsp. of hot water on the roasting pan and use a rubber spatula to deglaze it. Toss the pulled duck meat in with the juices and duck fat. YUM!
In a small sauce pan over low heat, add water, soy, hoisin, rice wine vinegar, honey, salt and 5 spice, and heat until it’s thick enough to coat a spoon. Set aside. Preheat oven to the highest temperature it can muster to get as close to pizzeria’s over temps.
Enough for 2 pizzas
For the Pizza:
Roll out the pizza dough on baking sheet and brush on thin layer of the sauce. You can use some drippings from duck pan as well if you wish. Sprinkle with cheese and shredded duck and dot with fig slices.
Bake for 10-15 mins. Toss arugula lightly with olive oil, salt and pepper and sprinkle over finished pizza. Drizzle pizza with a little more of the sauce and serve!
For Fool-proof pizza dough:
In a large bowl, stir together the flour and salt. In a separate medium bowl, dissolve the sugar or honey in the warm water. Mix in the yeast, followed by the olive oil. Allow to sit for 20 minutes, until it gets really foamy.
Pour the yeast mixture into the flour, and stir it in to make a dough. It will be sticky, so with floured hands, knead for 7-10 mins, adding flour as necessary. Once you have a smooth dough, place it into a large floured bowl, cover with a damp cloth and let rise in a warm room for 1-2 hours, or until doubled in size.