Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

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.