‘Pissaladière’ With Wmoked Duck Breast

Difficulty :
Preparation :
15 mns
Baking :
10 mns
Type of recipe :


One 30 cm square of pizza dough
1 kg yellow onions 250 g onion confit
1 pinch of oregano
20 Provence black olives
20 slices of smoked duck breast
5 tablespoons of olive oil
1 sprig of thyme
1 sprig of rosemary
Fine salt
Ground pepper


Peel and finely chop the onions.
Put them into a casserole dish with 4 tablespoons of olive oil, 2 tablespoons of water, a pinch of salt, 4 turns of the pepper mill, the thyme and rosemary.
Cover and cook for 40 minutes over medium-low heat.
At the end of cooking, remove the lid to evaporate as much juice as possible, without letting the onions, which should be confit, turn brown.
Remove and set aside in a cool place.
When cold, discard the thyme and rosemary.
Spread it on the square of pizza dough, leaving 1 cm around the edge.
Sprinkle with oregano.
Arrange the slices of duck breast and the olives.
Spread a tablespoon of olive oil over the entire pissaladière.
Leave it to rest for 10 minutes before placing in a hot oven at 240°C for 10 minutes.
Serve !

Enjoy your meal