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1
Preheat oven to 450 degrees.
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2
Place the baking stones in the oven.
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3
Using a food processor with the metal blade, combine the basil, garlic, pine nuts, and Parmesan cheese.
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4
Puree the mixture until smooth.
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5
With the motor running, slowly drizzle 1/2 cup of the olive oil through the feed tube and puree until smooth.
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6
(Add additional olive oil if needed) Season the pesto with salt and pepper.
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7
Remove from the food processor and set aside.
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8
To assemble, spread an even layer of the pesto on top of the dough.
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9
Layer the cheese over the sauce.
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10
Sprinkle the duck confit and tomatoes over the cheese.
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11
Place in the oven and bake until the crust is golden brown, about 15 to 20 minutes.
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12
Remove the pizza from the oven.
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13
Place the pizza on a cutting board and slice the pizza.
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14
Press duck legs, flesh-side down, into salt.
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15
Lightly sprinkle additional salt on fat side.
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16
In a nonreactive container layer duck legs with herbs and spices: Place 3 legs in container, fat-side down, cover with peppercorns, garlic, thyme and bay leaves and press on remaining 3 legs, flesh-side down.
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17
Store overnight, covered and refrigerated Remove legs from container, rinse off salt and seasonings under cold water and pat dry.
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18
Place in a deep saucepan or Dutch oven large enough to hold legs in one layer and pour in melted duck fat.
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19
Bring to a simmer over medium heat, reduce heat to very low and cook until meat actually pulls away from drumsticks.
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20
Allow confit to cool in its fat.
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21
Store, completely covered in fat, refrigerated, for up to 1 month before using.
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22
In a large stock pot, add the water.
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23
Add enough salt to the water until it tastes like saltwater.
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24
Bring the temperature of the water up to about 120 to 130 degrees, until the touch of the water is like hot bath water.
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25
Place a colander in the water.
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26
Crumble the cheese curd into the water.
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27
Using a wooden spoon, stir the mixture until the curd starts to pull.
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28
Using your hands or a spoon, pull the cheese until it begins to hold shape.
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29
It's like pulling taffy.
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30
Do not over pull the cheese because the end product will be rubbery.
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31
If the cheese hardens to soon, dip it back in the water and repeat the pulling process.
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32
After the desired weight is achieved, dip the cheese in an ice bath.
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33
The cheese can either be stored in salted water or rolled in plastic wrap.
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34
If you want to flavor the cheese, add the flavorings during the pulling process.
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35
Rub your hands with the herbs and garlic and work them into the cheese.
