First I made the balsamic reduction which simply requires taking some balsamic vinegar, bringing it to moderate heat so it does reduce and then stirring in some sugar. It take a bit of time, and I guess on proportions until I think it tastes right. One word of warning, making balsamic reduction makes your house smell like balsamic vinegar, but it's worth it later on. Once it had lost about 1/3 to 1/2 it's liquid and I'd added about 4 to 6 teaspoons of sugar I pulled it off the heat. While I was letting that reduce, I sliced 1/4 of a red onion into thin strips. Next, I preheated the oven to 425 degrees. Why 425? Because that's what the Pilsbury pizza crust told me to do. Yeah, I took a big shortcut here, but again, it was a Monday night after work. Besides the Pilsbury classic pizza crust is a great blank canvas to work on and far better then the pre-baked discs you'll find.
I laid out the pizza crust and once the oven was preheated I put a little olive oil on the crust and stuck it in the oven for five minutes. After five minutes I added the onions, the mozzarella, and the duck then back in the oven for five minutes. Finally, I pulled it back out and put the arugula on it an drizzles some of the reduction over it then it was back in the oven for a final five minutes. This staged process was meant to do two things. First, I was concerned the rich fat of the duck with render in the oven if left in for 15 minutes. Second, I was concerned the arugula would wilt too much. When it was all said and done, the first concern was handled, but the arugula was a bit too wilted. Here's the finished product after I drizzled a bit more reduction over it.
As you can see, the arugula is quite wilted, but otherwise the taste was solid. Erica made a salad with mixed greens, arugula, walnuts, blue cheese, apples, and cranberries to go with it. We used the reduction as a dressing for the salad as well. All and all a great meal. The pizza took about 40 minutes to make and 25 minutes of that was reducing the balsamic.