Recipe: Duck Crust Pizza with Dried Fruit and Feta

by
posted on October 23, 2021
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
recipe-duck-crust-pizza_lead.jpg

You made a pizza crust out of what? Lean ground duck mixed with some breadcrumbs, milk, egg and regular ground pork, makes a fantastic base for a unique pizza. The breadcrumbs also help bind and keep the crust from shrinking much.

Like figs, prunes, dates, and raisins, dried fruit always pairs well with wildfowl, and topping it off with the briny feta makes for a new and exciting meal, and can be made as the perfect keto recipe. It can also be made with gluten-free ingredients.

Ingredients
• 1 lb. ground duck
• 1 lb. regular ground pork
• ¼ cup breadcrumbs
• ¼ cup milk
• 1 egg
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp onion powder
• 6 dried figs, diced
• 6 prunes, diced
• ¼ cup seedless raisins
• 1½ cups crumbled feta cheese
• ½ cup cheddar or mozzarella, shredded
• parmesan to taste
• fresh herbs, chopped
• ⅓ cup sweet barbecue sauce (a sweet or fruit-based barbecue sauce is ideal for this recipe)

 

Duck Crust Pizza topped with Feta Cheese and Dried Fruit


Directions

1. In a large bowl, combine the ground duck and pork, breadcrumbs, milk, egg, salt, garlic powder, black pepper and onion powder, and mix ingredients until uniform.

2. Place the meat on a large pizza pan (Camp Chef cast iron pizza pan preferred) and press it out to the edges until it forms an even layer. Use your thumb to build a raised edge, as with regular pizza dough.

3. Preheat the oven to 400°F and cook the meat crust for 15 minutes. Drain off any excess moisture or blot with a paper towel.

4. Brush a generous layer of barbecue sauce over the meat crust. Add the dried fruit with even spacing, and top with feta and cheddar cheese, and fresh herbs. Place the pizza back in the oven for 10 minutes. If the cheese does not brown, broil for 2 minutes to complete.

5. Remove the pizza from the oven and let it rest for 3 to 4 minutes before slicing and serving.

For more delicious wild-game recipes, click here. 

Latest

W3570 TAH 1528
W3570 TAH 1528

Hardware Review: Nosler Whitetail Country Ammunition

Frank Melloni gives an in-depth review of this new whitetail slayer from Nosler.

NRA Now Accepting Applications for Public Range Grants

The National Rifle Association of America (NRA) is pleased to announce the reopening of the NRA's Public Range Fund. Established in 2009, the NRA Public Range Fund is a grant-matching program that encourages city and county governments, along with state or federal agencies, to work with the NRA to build and improve public ranges across the United States.

#SundayGunday: Browning Citori 825 Sporting

This week on #SundayGunday, we’re checking out the Citori 825 Sporting shotgun, from Browning. A classic over/under, this is a scattergun designed to shine on the sporting clays course.

In Memoriam: Frank R. Brownell III, June 24, 1939 – June 18, 2025

American Hunter sadly marks the passage of a legendary businessman, marketer and friend of hunters, gun owners and the Second Amendment: Frank R. Brownell III, who with his father, Bob, and son, Pete, placed Brownells Inc. and its products foremost in the minds of gun owners everywhere, passed away on June 18, 2025, after a lengthy illness, just six days away from his 86th birthday.

An Ode to the Ruger 10/22

Philip Massaro writes a glowing encomium of his father's favorite little rimfire—the Ruger 10/22.

Grant Deadlines Approaching in Arizona and Michigan

Groups in Arizona and Michigan still have time to apply for grants from their respective wildlife departments.

Interests



Get the best of American Hunter delivered to your inbox.