Roast Duck With Maple Baked Beans And Grits | Mossy Oak

Ingredients

• 2 cups (500 mL) grits
• 8 cups (2 L) water
• ½ cup (125 mL) grated smoked cheddar cheese
• 2 tablespoons (30 mL) unsalted butter
• 1 tablespoon (15 mL) kosher salt
• 6 mallard duck legs (about 6 ounces/170 g each; use 8 to 10 legs if smaller)
• 1 tablespoon (15 mL) grapeseed oil or vegetable oil, for frying
• 1 can (28 ounces/796 mL) crushed tomatoes
• 6 cups (1.5 L) water
• 3 cups (750 mL) dried kidney beans (soaked overnight in water and drained)
• 1½ cups (375 mL) pure maple syrup
• ½ cup (125 mL) fancy molasses
• 1 cup (250 mL) raisins (optional)
• 1 tablespoon (15 mL) red chili flakes
• 1½ teaspoons (7 mL) smoked paprika
• 1½ teaspoons (7 mL) dried oregano
• 1 teaspoon (5 mL) ground allspice
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 tablespoon (15 mL) kosher salt, more for seasoning
• 1 teaspoon (5 mL) black pepper, more for seasoning
• 6 boneless duck breasts (4 to 6 ounces/115 to 170 g each)
• 1 teaspoon (5 mL) freshly ground black pepper