In a pot, over your side burner (because, trust me, you want to do this outside), pour the balsamic vinegar and maple syrup. Stir them together and allow the mixture to come to a gentle simmer. Simmer the balsamic mixture until slightly thickened. Once it coats the back of a spoon, resembling the thickness of warm maple syrup, remove the balsamic from the heat and allow it to cool.
While the balsamic is reducing, melt the oil and butter together in a large frying pan. Toss the onions with the melted butter and very slowly cook them until they’re a deep caramelized brown. They will need periodic stirring, but because you have them over such low heat, the onions will need little maintenance as they cook. Just be careful that they don’t start frying.
Place the Napoleon PRO Pizza Stone
onto the grill and preheat it to 400°F. Place a piece of parchment paper onto a baking sheet. Combine maple syrup and brown sugar, then brush both side of the bacon with the maple sugar mixture. Bake over indirect heat – you can place the baking sheet on the pizza stone – for about 20 minutes, or until the bacon is cooked crisp. Leave the grill on. Remove the bacon to a metal rack to drain. Do not drain on paper towel as the sugars will stick to the paper and you will have a hard time distinguishing paper from bacon. Have you checked on those onions recently?
Slash the duck skin and fat, but not the flesh. Season to taste with salt and pepper. Sear over direct heat, skin side down for 5 to 7 minutes, being careful to make sure that it doesn’t burn. You want crispy skin. Insert a thermometer, like Napoleon’s PRO Wireless Digital Thermometer
, and move the duck to indirect heat to finish cooking. You are looking for an internal temperature of 140°F. This is considered rare, but there will be further cooking when you slice the breast and put it onto the pizza. Once done, allow the duck to rest for 10 minutes before slicing. How are your onions doing?
Pizza time. Prepare the dough and roll it out. Use the Napoleon PRO Pizza Spatula
with a little cornmeal on it, to move the dough to the warmed pizza stone on the grill. Don’t forget to dust the stone with more cornmeal. Cook the dough for 10 to 15 minutes, or until solid and stable. You can either dress the pizza right on the grill, or bring it inside to dress.
Brush the outside edge of the crust with roasted garlic oil. Mix the barbecue sauce and balsamic vinegar and spread it in the middle of the crust. Layer sliced duck breast, crumbled bacon, and onions over the pizza. Place it back on the grill to get nice and hot.
Garnish the whole pizza with fresh herbs, curls of parmesan cheese, and slice it. Once sliced, serve and allow your guests to drizzle each slice with your balsamic reduction.