How To Make Duck Breast & Braised Duck Leg with Grits and Root Vegetables - Best Recipe | Charleston

Ingredients

• 2 whole ducks, cut into pieces
• 1 Tbs. canola oil
• Salt
• freshly ground black pepper
• 1 large parsnip, large dice
• 1 large carrot, large dice
• 2 white or purple potatoes, large dice
• 1 celery root, peeled, large dice
• 6 cloves garlic, peeled
• 1 yellow onion, cut into wedges
• 4 cups chicken or duck stock (or substitute water)
• Fresh sage, minced, for garnish
• 2 qts. water
• 1/2 cup salt
• 2 garlic cloves, peeled and crushed
• 10 black peppercorns, crushed
• 1 Tbs. sugar
• 1 bay leaf
• 4 cups assorted roots and tubers (sweet potato, celery root, parsnip, carrot, white or purple potato), half-inch dice
• 4 or more cloves garlic, unpeeled
• Canola oil
• pepper
• 2 cups white grits (Anson Mills grits are recommended)
• 6 cups water
• 2 tsp. salt
• 1/4 cup heavy cream