Pan Roasted Duck Breast with Blackberry, Brandy & Peppercorn Sauce over Sweet Corn Grits

For Grits2 cups water 1 cup heavy whipping cream 3 tablespoons unsalted butter 1 clove garlic, smashed 1 teaspoon Tabasco Sauce 2 ears sweet corn, kernels removed 1 1/2 cups stone-ground, white corn grits

In a medium sauce pot combine water, cream, butter, garlic, Tabasco and corn. Bring to a boil and slowly pour in grits while stirring with a wooden spoon. Reduce heat to low and cook for 30 minutes, stirring occasionally. Season to taste with salt and pepper. Keep warm until ready to serve.

For Sauce 1 shallot, minced 1/4 cup red wine vinegar 1/4 cup sugar 1 cup fresh blackberries 2 cups chicken stock

For Duck 4 (10-ounce) Muscovy duck breasts Kosher salt Freshly ground black pepper 1 1/2 teaspoons green peppercorns in brine 1/2 cup brandy

In sauce pot add shallot, vinegar, sugar, blackberries and chicken stock. Bring to a boil, reduce heat and cook over medium-low heat for 10 minutes. Let cool slightly, purée in blender and strain through fine-mesh strainer. Set aside until duck is ready.

Score fat on duck breasts in a cross-hatch pattern without cutting into the flesh. Season both sides with salt and pepper.

Place duck breasts fat side down in a 12-inch skillet over medium heat. Cook for 7-8 minutes. Using tongs, turn breasts over and cook for 4 minutes on other side until medium-rare, or desired doneness. Remove from pan and keep warm while sauce is finished.

Drain fat from pan. Add peppercorns and the brandy to the pan. Return to heat and bring to a boil. Brandy will ignite in pan. Cook until flames die out. Add blackberry sauce and cook for 3-4 minutes, or until a sauce-like consistency is reached. Season sauce with salt and pepper.

Divide grits on 4 plates.  Slice duck breast thin and arrange next to grits.  Pour sauce around the plate and serve.