The name ‘Pizza Oven’ conjures up a vision in our minds of a deliciously grilled pizza, with all the toppings, sliding from your hot flame pizza oven onto your eagerly waiting plate! Well this is just the beginning of the story!
What you can cook in a pizza oven will surprise you! There is so much you can achieve with this neat little oven, not only just perfectly crusted pizza!
An outdoor Ooni Pizza Oven is an amazing accessory for summer. The reason is this - the secret to cooking certain foods such as meat & steaks, is cooking at a high temperature. This locks in so much more of the flavours. A pizza oven is ideal for any type of food, particularly food that can cook quickly at high temperatures: such as pizza’s, flatbreads, seafood, meat, vegetables and so much more! Just to whet your appetite and get your imagination flowing, sizzling steak fajitas, crispy flame roasted duck legs with citrus glaze or even garlic butter lobster tails - its endlessly exciting what you can achieve on an Ooni pizza oven.
Ooni Pizza Ovens are so versatile, you can utilise a variety of cooking methods such as roasting, grilling and baking. Therefore, almost anything you can achieve in your regular grill or oven, you can achieve and even get better results on a pizza oven. So, from roasted chestnuts for snacking on, to fish for lunch, warm, hearty casseroles for dinner and even delicious deserts!
To get you started we have a delicious recipe to share, its nice and simple and so a great starting point!
Citrus Flame Roasted Duck Leg with Sweet Glaze
For the Duck
2 Large duck legs
½ teaspoon cinnamon
½ teaspoon cumin
Pinch of crushed black pepper to taste
Pinch of salt
For the Glaze
2 tablespoons dry white wine
Juice of 2 oranges
Pinch of salt
Zest of 1 orange
1 tablespoon of cornstarch
Fire up your pizza oven. Aim for 350˚C on the stone baking board inside. An Ooni infrared thermometer makes it very quick and easy to check the temperature.
Place a cast iron pan inside the oven to preheat with a little oil.
Dab the duck legs with a sheet of kitchen paper to remove excess moisture. Put the seasoning into a large bowl and mix until combined. Add the duck legs and gently toss them in the bowl to coat the legs nice and evenly.
Remove the cast iron pan from the oven and place the duck legs skin side up. Place the pan to the mouth of the oven, and adjust the dial right down to low heat if using gas. If using wood, keep a nice, consistent low flame. Leave the duck to cook until the skin begins to turn brown.
Remove the pan when the skin is brown and turn the duck legs over. Cook for a remaining 10-15 minutes or thereabouts, until the skin is nicely brown and crispy. Ensure the meat is cooked through with a food thermometer, it should be roughly 75°C, or you should be able to see that the juices run clear.
When cooked, remove the pan and rest the duck by covering with tin foil for 10 minutes while you prepare the glaze, taking care to reserve any duck fat for the your sauce.
Begin the sauce by making a caramel through heating the sugar in a saucepan over a medium heat. When it begins to bubble and turn golden, add the fruit juice, white wine, stock, and seasoning and simmer for about 5-10 mins. Add in the orange zest and starch and simmer over a low heat, stirring continuously to ensure a smooth consistency. Once thickened, stir in 1-2 tablespoons of your reserved duck fat from the cast iron pan, remove from the heat and set aside.
Complete your duck legs with a drizzle of the sweet citrus glaze and serve straight away! This dish would be amazing with a side of crispy potatoes and roast vegetables.