Smoked Duck and Grits

6 Duck Breasts-5-6 ounces each

Brine:
2 cups Apple Juice
1 cup Cranberry Juice
1 ½ TBSP Kosher Salt
2 TBSP Brown Sugar
2 TBSP Soy Sauce
1 ½ tsp Smoked Paprika
1 tsp Garlic Powder
1 ½ tsp Black Pepper

Caramelized Onion Sauce:

2 TBSP Bacon Fat or Olive Oil
1 quart Yellow onion, thinly sliced
1 ½ tsp Kosher Salt
½ tsp Black Pepper
1 TBSP Fresh Garlic, minced
¾ cup White Wine
2 cups Low Sodium Chicken Broth or Stock
2 tsp Fresh Thyme, chopped
¼ cup Unsalted Butter, cold and cubed

This recipe can be found in Robert’s cookbook, Mississippi Mornings, which can be purchased here.

Place all ingredients for the brine in a small sauce pot. Bring to a simmer and cook just long enough for the salt and sugar to dissolve. Remove from the heat and cool completely before placing the duck in the brine.

The duck will need to be scored before placing them in the brine. Using a very sharp knife cut shallow slices in the duck fat in a crisscross pattern. Be careful not to cut the meat of the duck.

Once the brine is cool, place duck breasts and brine in a gallon sized Ziplock baggie and refrigerate for 5-6 hours. Occasionally turn the baggie from side to side to ensure all surfaces are marinated.

At this time, you will also want to soak your woodchips.

Preheat Smoker to 200 degrees

Place the duck in preheated smoker, fat side up, along with the soaked wood chips.

Smoke for 35-45 minutes or until the duck reaches and internal temperature of 135.

As soon as the duck reaches 135, plate a heavy-duty skillet over medium-high heat. Place the duck breast fat side down in the dry, hot skillet to crisp the skin. Sear for 3-4 minutes. Turn the breasts over and cook for 1 more minute. Remove from the pan and let them rest for 5 minutes before slicing and serving.

While the duck is smoking, prepare one batch of basic grits (recipe found here), cover and hold in a warm place until ready to serve.

Next, heat the bacon fat or olive oil in a large skillet over low-medium heat. Add the onions, salt and pepper to the hot skillet. Cook until the onions are light brown in color, stirring frequently to prevent burning. Add the garlic and cook for 3-4 more minutes. Stir in the white wine and reduce the wine by half. Add in the chicken broth and simmer until most of the liquid is gone. Remove from the heat and immediately stir in the thyme and cold butter. Hold in a warm place until ready to plate.

Divide the grits between 6 large shallow bowls. Starting at the thick side of the breast, slice the breast on the bias into 5-6 pieces. Arrange the slices in a semicircle over the grits. Spoon the onion mixture on the grits next to the duck and serve.