This delicious meal was created by Stuart Gates, the winner of our #SlapxBBQGuysCookoff! With over 2000 people voting Stuart's recipe took home the trophy. Give Stuarts, amazing recipe a try you won't regret it!Instagram: @gates.stuart
Ingredients
Duck
- Duck Legs
- olive oil
- Slap Ya Mama Seasoning
Hot Honey
- 8 oz local honey
- 4 oz Slap Ya Mama Hot Sauce
- 1 tbsp smoked chili flakes
- 1 tbsp apple cider vinegar
Grits
- 1 cup grits
- 3 cups chicken stock
- 3 tbsp butter
- 3 tbsp Slap Ya Mama Seafood Boil
- 4 oz Boursin Cheese
Creamed Spinach
- 1 bag Spinach
- Tasso
- 1 Yellow Onion
- ½ cup Chicken Stock
- ½ half-and-half
- Parmesan
- panko
Instructions
Duck
- liberally rub duck legs, with olive oil and a combo of Slap Ya Mama Seasonings pictured and dried oregano. Smoke w/ cherrywood for 6 hours at 235°
Hot Honey
- whisk 8 oz local honey, 4 oz SYM red hot sauce, 1 tbsp. Smoked chili flakes, and 1 tbsp. AC vinegar.
Grits
- 3 cups chicken stock, 1 cup @marshhenmill grits, 3 tbsp butter, 3 tbsp. SYM seafood boil, then 4oz. Boursin cheese, and herbs
Creamed Spinach
- Sauté Tasso, Onion, and garlic in butter. Make blonde roux. Add chicken stock and 1/2 and 1/2. Put in skillet and top with a pinch of parm and Panko and broil
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