Cured Magret Breast, Sous Vide/Sous-B-Q™, Smokehouse Pizza

Almost ANYTHING can top a pizza. Cuochi di pizza are reluctant to put Canadian bacon and pineapple on the iconic Neopolitan staple, but global chefs insist on spinning creative webs with round flatbread. Tomato sauce itself is occasionally shoved aside to make room for creamy and other sauces.

sous vide


Cured Smoked Duck, 5 oz./150 g.

Sous Vide Corn, one ear, cut off the cob.

Pizza dough:
Flour, 1.75 cups/275 g.
Salt, pinch.
Yeast, 1/2 Tablespoon/10 g.
Saffron, pinch.

Water, scant 3 oz./80 ml, 40 F/ 4C

Dark Side BBQ sauce
Cheese, Cheddar, 5 oz./150 g.
Cheese, Jarlsberg, 5 oz./150 g.
Parsley, chopped, as needed
Cherry tomatoes, cut in half, for garnish.

Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags.
Flat bottomed skillet, approximately 12″/30 cm. and 3″/90 mm deep.
Metal tongs
wooden spoon.
Wire whisk.
Infrared or probe thermometer.


Who would have thought that duck could come out so differently than the overcooked greasy avians that we used to drown in orange sauce. What were we thinking?

How to:

Combine one cup of the flour, salt, yeast and saffron in a Kitchenaid type mixer bowl with the paddle attachment. Start the mixer on low, mix the dry ingredients, and add the cold water. The ball will form immediately. Remove the paddle, and add one liter of 70 F/21 C tap water to the bowl. In a few minutes, the ball will float to the top. Remove the water from the bowl, and add the rest of the flour. Mix again until the dough forms a ball. Put in an oiled boil and cover; let rise for one hour. It will look like this:

Put the dough on a floured cookie sheet. Push down on the middle of the dough, all the way until you feel the pan underneath. Just keep working your way outwards as shown, no rolling, just keep pushing it down and out like Play-Doh .

Eventually you will get a large flat circle. Dust with a tiny bit of flour if it gets too sticky.

Grated cheese is great, if it’s grated when you get it. Grating it is a chore, but melted cheese doesn’t know if it was grated. I just use small chunks. Spread it out evenly, and then drizzle with Dark Side Sauce. This keeps the dough from getting soggy.

Sprinkle the corn over the top.

Arrange thin slices of the duck until the pizza is completely covered, sprinkle with parsley, a few drops of sauce, and a few drops of extra virgin olive oil.

Bake at
375 F/190 C 

usually about 45 minutes. This can also be done in your outside smoker on high heat. Sprinkle individual pieces with cherry tomatoes cut in half to satisfy the purists.

Man, that looks good.

What’s not to love?

Even from this angle!




Sous-B-Q™ integrates sous vide technology with hot smoking. This marriage can not only improve the quality of your backyard events, it can also improve the quality of food prepared inside your kitchen.

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