4 duck legs
Salt and pepper to taste
2 Tbsp. fresh rosemary, chopped
1 cup beef broth
3/4 cup balsamic vinegar
3/4 cup brown sugar
3/4 cup dried figs, minced
2 Tbsp. olive oil
1 pound prepared pizza dough
3 cups mixed greens
1 cup gorgonzola cheese, crumbled
Sprinkle duck with salt, pepper and rosemary. Place in a pressure cooker and add the broth. Cook, according to manufacturer’s instructions, for 25 minutes. Remove to a cutting board when done. When duck is cool enough to handle, remove skin and set aside.
Meanwhile, make the other components. Add balsamic vinegar, brown sugar and figs to a medium saucepan and bring to a boil. Keep at a frothy boil for 8 minutes, then remove from heat.
Preheat oven to 400 degrees. Grease a large baking sheet with the olive oil and spread or roll the pizza dough out into the shape of the baking sheet, pushing the dough into corners and making sure it is fully stretched out. Par-bake for 10 minutes, set aside.
Chop duck skin and cook on medium-high heat in a medium skillet for 5-7 minutes or until crispy. Drain fat and reserve for another use. Set crispy skin aside.
Remove duck meat from bones, then shred the meat by using your hands or two forks to pull it apart.
Distribute greens, gorgonzola cheese, duck meat and duck skin evenly on the pizza dough. Bake for 10 minutes or until crust is at desired crispness. Drizzle with fig mixture, slice and serve.