• 4 boneless, skinless (wild) duck breast halves
  • Salt and black pepper, to taste
  • 1/4 cup olive oil + additional for drizzling
  • 2 tsp. minced garlic
  • 3 tbsp. chopped fresh herbs (rosemary, thyme, flat-leaf parsley, etcup), divided
  • 1/2 cup dried cherries
  • 1/3 cup balsamic vinegar
  • 1 red onion, peeled and sliced 1/2-inch thick
  • 4 oz. shiitake (or other wild) mushrooms, stemmed
  • 1 16-oz. pkg. thin pre-baked pizza crust, 12-inch diameter
  • 6 oz. shredded mozzarella or Monterey Jack cheese
  • 3 oz. soft goat cheese, crumbled


  1. Rub ducks with salt and pepper. Combine olive oil, garlic and half the herbs. Pour over ducks, cover and refrigerate 1 hour or longer, turning occasionally.
  2. Combine dried cherries and vinegar; set aside.
  3. Grill ducks over a medium-heat barbecue until just cooked. Let stand 10 minutes and cut into slices.
  4. Drizzle onions and mushrooms with additional olive oil.
  5. Grill onions until carmelized and tender, about 8 minutes. Grill mushrooms until tender, about 4 minutes; slice.
  6. Grill pizza crust until almost crisp, about 2 minutes per side. Remove from grill and lightly brush olive oil over one side.
  7. Sprinkle oiled crust with half the mozzarella (or Jack) cheese. Arrange onions, mushrooms and duck slices over cheese.
  8. Drain cherries and scatter over top of pizza. Top with goat cheese, remaining mozzarella and herbs.
  9. Return pizza to grill and cook covered until cheese melts and crust is crisp, 4-5 minutes.
  10. Cut into wedges and serve immediately.