Barbecue-braised duck legs with garlic grits Recipe - Los Angeles Times

Ingredients

• 4 duck legs
• Salt
• Freshly ground black pepper
• 1 cup coarse grits
• 4 cloves garlic, minced
• 1 1/2 cups Syrah or other red wine
• 2 tablespoons Worcestershire sauce, divided
• 2 large cloves garlic, peeled and crushed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 small dried hot chile
• 1 small onion, diced
• 6 canned plum tomatoes, drained and chopped
• 2 tablespoons maple syrup
• 1 tablespoon Creole or other coarse-grain mustard