Defrost the pizza dough under room temperature for half an hour. Defrost the duck breast. Preheat the oven to 180°C.

Use a sharp knife to cut the checkered pattern on the duck breast. Mix Lee Kum Kee Superior Soy Sauce and maltose in a small bowl. Apply the mixture to the surface of duck breast and meat. Bake the duck breast for twenty minutes, take it out every five minutes and apply another layer of mixture, then put it back in the oven.

Remove the baked duck breast from the oven, place on the grill for cooling down, slice and set aside. Meanwhile, preheat the oven to 200 degrees.

To make the pizza dough to be round-shaped of 7-8 inches using a rolling pin. If you use the ready-made dough, you may skin this step. Place the dough on the grill, reserve about 1 inch space around the dough. Poke the dough with a fork. Bake the dough for 5 mins.

Remove the pizza from the oven, reserve about 1 inch space around the boundary. Spread the Lee Kum Kee Hoisin Sauce evenly on the pizza, topped with buffalo mozzarella cheese, duck breast, sprinkle chopped leeks and spring onion. Bake the pizza again for 18 mins.