Southern Grits, Slow-roasted Tomatillo, Fried Duck with Bacon Fat, Angry Chili Threads, and Molasses-Honey Jalapeño Sauce

Serves 4

2 cups buttermilk
1/2 duck, cut in pieces
2 cups flour
Salt and pepper to taste
1/4 cup chili powder
4 strips bacon cut in 2-inch pieces
Polenta (see recipe below)
2 tbsp chili threads
Molasses-Honey Jalapeño Sauce

Pour buttermilk in a large bowl. Place the duck pieces in buttermilk and let soak for about 2 minutes. Mix together the flour, salt, pepper, and chili powder. Fully coat duck pieces with flour. Heat a large frying pan with oil. Place the duck pieces skin-side down and reduce heat. Cook slowly. Add bacon strips.

Place 2 spoonfuls of polenta on each plate. Top with crispy duck, bacon, and chili threads. Drizzle molasses-honey sauce around the plate as a garnish and serve.

Polenta
3 cups water
1 tbsp salt
1 stick butter
1 cup polenta

Bring water and salt to a boil. Add butter to boiling water and reduce to a simmer. Steadily pour in polenta, stirring constantly. Continue to stir until polenta has thickened (it should come away from sides of the pan and be able to support a spoon). This can take anywhere from 20 to 50 minutes. Pour polenta onto a wooden cutting board and let stand for a few minutes. Set aside for later.

Molasses-Honey Jalapeño Sauce
1/4 cup molasses
1/4 cup honey
1 tbsp jalapeño
1/2 cup vinegar
Salt and pepper

Combine all ingredients and boil on low heat for about 20 minutes.

FROM: Executive Decisions: As seen on TV!
Created by Chef Burke during Top Chef Masters episodes, these recipes were reinterpreted by each of his executive chefs for Chef Burke’s restaurants and served exclusively for one week after the episode on which each was featured aired.

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