Duck Breast (1 breast will feed 2 people generally)
Chile Powder (I used Merken a Chilean mix)
1 cup Grits (omit the cheese grits for Paleo and Whole30 diets)
2 cup Chicken Broth
1 cup Milk
3 tablespoons Sauce from Chipotles in Adobo (these are small cans found in the Mexican food section of grocery store)
½ lb Jack Cheese (grated)
½ cup Zucchini (small diced)
1/2 cup Red Bell Pepper (small diced)
1 Jicama (medium sized)
1 Red Bell Pepper (cut into super thin strips)
1/2 head of Purple Cabbage (cut into super thin strips)
1 Carrot ( I use a peeler to just make a bunch of thin shavings)
2 Limes (Juiced)
2 tablespoons Olive Oil
OK first things first. Using a peeler, remove the skin from the Jicama and cut it into 1/2″ slices. Places slices in a bowl and pour in about 3 tablespoons of Olive oil and 3 tablespoons of SLAVO Salt. Mix well with your hands to make sure all slices have oil and seasoning on them. Next place slices on a hot grill for about 2-3 minutes per side (careful they can char easily but that doesn’t affect flavor too much). Remove from grill and set aside to cool.
For the grits, add chicken broth, Chipotle/adobo sauce, and milk into a pot and bring to a boil. Slowly with a whisk, stir in the grits and reduce heat to med-high stirring constantly to prevent clumping. Once most liquid is absorbed toss in the dice zucchini and peppers and set aside on low heat.
Now for the Duck. Most commonly you will find the duck in the freezer section or the butcher will have back in his freezer, they are individually wrapped or come in pairs so ask what you’re getting. Before the breasts completely thaw out, remove from wrapping. Taking a sharp knife, cut lines into the “fat cap” on the breast, careful not to cut all the way down to the meat! Look at the picture for an example, I like making diamond pattern. Doing this will help to render fat during the cooking process to give you a crispy skin! Place in a ziplock and continue refrigerating until it’s time to cook the breasts. Once it’s go time for the breasts, remove and rinse under cold water to remove any blood or juices then pat dry with a towel. Next season both sides really well with chile powder and Slavo Salt. Preheat your oven to 450 degrees and get an oven proof large skillet super-hot on the stove. Place breasts skin side down in the hot skillet and back away. Cook over high heat for about 7-10 minutes, a ton of fat will render from the breast – don’t mess with it. After 7-10 minutes, flip the breasts over and continue cooking on stove for another 2 minutes. Remove from heat and place into the heated oven. Cook in oven for approx.. 4-6 minutes then remove and set aside to cool.
While breasts are resting, cut grilled jicama into π” strips and combine with all ingredients for the slaw into a bowl and mix well.
Next, add grated cheese into pot with grits and veggies ( do this right before serving to make sure they don’t turn gummy or oily). If they are super thick, add in a little milk or broth to loosen those babies up, they should be like a semi-runny mashed potato consistency.
Finally, cut the rested duck breasts into 1/3” slices cross-ways (meaning looking at the breast, cut in direction that would be the shortest). Don’t worry if it looks pink or med-rare, duck is best when cooked this way and has VERY little opportunity for salmonella like chicken does.
To plate, scoop grits onto the plate or large bowl. Place a handful of salad towards the back of the plate. Lay duck slices fanned out up against the salad on top of grits. This should look really colorful and taste AMAZING.