Category: Very Arty

See a YouTube video showing how to make this pizza

Ingredients
Two wholemeal flat breads
Tomato paste
Italian herb mix
Chopped onions
Chopped garlic
Capers
Sliced black olives
Chopped dried tomatoes
Sliced fresh tomatoes
Chopped prawns
Chopped anchovies
Half tin of chopped kippers
Crumbled blue cheese
Shredded cheddar or mozarella cheese

Additions or substitutions to your taste
Oysters or mussels
Sardines
Pizza sauce instead of tomato paste
Pizza dough instead of flat bread

Method

Lay a flat bread on a greased pizza tray and cover lightly with tomato paste. Lay another flat bread on top and again cover lightly with paste.

Spread other ingredients on top, add amounts according to your taste.

Bake at 150C until cheese starts to brown.

Don’t add salt as the ingredients are salty.

The chicken version of Duck L’Orange.

Arty Chicken L’Orange – Serves 4
1 chicken in pieces
2 cups chicken broth
4 tablespoons orange liqueur (preferably Grand Marnier)
2 tablespoon sherry vinegar
3 tablespoon orange marmalade
salt to taste

3 teaspoons grated orange zest
2 pinch cayenne pepper
3 tablespoon duck fat
2 teaspoon plain flour
2 tablespoon butter

Score chicken skin in a criss-cross pattern.

Rub salt into skin on chicken pieces.

Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper in a bowl.

Pat chicken pieces dry with paper towels.

Heat duck fat in a pan over medium heat. Place chicken pieces in pan and cook for 5 minutes.

Flip and cook until they pieces are firm but juicy in the middle.

Put pieces on a plate to rest.

Pour rendered duck fat into a glass jar.

Return pan to medium heat and whisk flour into pan.

Cook and stir until flour is incorporated.

Pour orange mixture into pan and boil.

Cook until sauce thickens and is reduced, 3 to 5 minutes.

Reduce heat to low.

When orange mix stops bubbling, add butter.

Stir until butter is melted and incorporated into the sauce, about 1 minute.

Season with salt to taste.

Spoon sauce over chicken pieces.

Serve with vegetables.

This is so Arty it became a cliche. This is a simplified version using just breasts, but you can use a whole duck if you increase the overall quantity of ingredients.

Arty Duck L’Orange – Serves 2
2 duck breasts
1 cup chicken broth
2 tablespoons orange liqueur (preferably Grand Marnier)
1 tablespoon sherry vinegar
1 tablespoon orange marmalade, or more
salt to taste

2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon duck fat
1 teaspoon plain flour
1 tablespoon butter

Score duck skin in a criss-cross pattern.

Rub salt into each breast. Let rest 15 minutes.

Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper in a bowl.

Pat breasts dry with paper towels.

Re-season skin-side of breasts with salt.

Heat duck fat in a pan over medium heat. Place duck in pan skin-side down and cook for 5 minutes.

Flip breasts and cook until they start to firm but juicy in the middle. An inserted thermometer should read 60C.

Put breasts on a plate to rest. Pour rendered duck fat into a glass jar.

Return pan to medium heat and whisk flour into pan.

Cook and stir until flour is incorporated.

Pour orange mixture into pan and boil.

Cook until sauce thickens and is reduced, 3 to 5 minutes.

Reduce heat to low.

When orange mix stops bubbling, add butter.

Stir until butter is melted and incorporated into the sauce, about 1 minute.

Season with salt to taste.

Slice breasts across grain, and spoon sauce over the top.