Grits with Duck Eggs and Green Sprouts

These grits with duck eggs and green sprouts are among the first series of recipes I have made inspired by Native American cooking and Native American ingredients. The dishes are incredible refreshing with smoky and rich flavors.

“Sometimes dreams are wiser than waking.” ―

Black Elk

Why You’ll Love This Grits with Duck Eggs and Green Sprouts Recipe

• Made with local and native ingredients
• Only 5 wholesome ingredients
• Refreshing, smoky flavor
• Super creamy duck eggs

Inspiration for Grits with Duck Eggs and Green Sprouts Recipe

I’ve been trying to eat outside of the box this season by exploring the underappreciated flavors of my home continent of North America. Using The Sioux Chef’s Indigenous Kitchen by Sean Sherman as a reference, I am doing my own interpretations of his recipes to explore some healthy dietary options with few to no colonial influences.

One of Sherman’s recipes is called “Old-Fashioned Cornmeal Mush with Poached Eggs”. This recipe is inspired by this.

This simple dish gets its flavor from quality yellow cornmeal, duck eggs, and smoked salt. I used polenta and applewood smoked salt since these ingredients are typically readily available for me. If you want to keep the ingredients more authentic, you can use cornmeal or grits, and smoked salt flavors such as alderwood, mesquite, and hickory―all of which are native to the Americas.

Smoked Salt Varieties

Smoked salt adds a distinctive smoky flavor to dishes, enhancing their taste with a hint of smokiness. Here are some popular varieties of smoked salt:

1. Alderwood Smoked Salt: Alderwood smoked salt is crafted by smoking sea salt over alderwood, imparting a delicate, smoky flavor with a hint of sweetness. It’s well-suited for seafood, particularly salmon, as well as vegetables, soups, and marinades.
2. Applewood Smoked Salt: Applewood smoked salt is created by smoking sea salt over applewood chips. It has a milder, slightly sweet flavor with fruity undertones. It’s versatile and complements a wide range of dishes, including poultry, fish, and salads.
3. Cherrywood Smoked Salt: Cherrywood smoked salt is made by smoking sea salt over cherrywood, resulting in a subtly sweet and fruity flavor with a gentle smokiness. It pairs beautifully with poultry, pork, and roasted vegetables.
4. Hickory Smoked Salt: Made by smoking sea salt over hickory wood, this variety imparts a robust, bacon-like flavor to dishes. It pairs well with meats, especially pork, as well as vegetables and sauces.
5. Maple Smoked Salt: Maple smoked salt is crafted by smoking sea salt over maple wood, resulting in a sweet, caramelized flavor with a subtle smokiness. It’s ideal for adding depth to desserts, breakfast dishes, and roasted vegetables.
6. Mesquite Smoked Salt: Mesquite smoked salt is produced by smoking sea salt over mesquite wood, resulting in a bold, earthy flavor with a touch of sweetness. It’s ideal for enhancing the taste of grilled meats, Tex-Mex dishes, and hearty stews.
7. Oak Smoked Salt: Oak smoked salt is created by smoking sea salt over oak wood, yielding a rich, robust flavor with a slightly sweet finish. It’s versatile and can be used to enhance the taste of meats, sauces, and hearty dishes.
8. Pecan Smoked Salt: Pecan smoked salt is produced by smoking sea salt over pecan wood, imparting a rich, nutty flavor with a mild smokiness. It’s well-suited for enhancing the taste of grilled meats, vegetables, and savory snacks.

Tips for poaching an egg

Poaching an egg can seem intimidating at first, but with the right technique, you can achieve perfectly poached eggs every time. Here are some tips to help you poach an egg:

1. Use Fresh Eggs: Fresh eggs tend to hold their shape better when poaching. The whites are firmer, which helps prevent them from spreading out too much in the water.
2. Use a Non-Stick Pan: A non-stick pan will help prevent the egg from sticking to the bottom, making it easier to remove after poaching.
3. Use Vinegar: Adding a splash of vinegar to the poaching water can help the egg whites coagulate faster, resulting in a neater shape. White vinegar or apple cider vinegar works well for this purpose.
4. Don’t Boil the Water: Bring the water to a gentle simmer, not a rolling boil. Boiling water can cause the egg whites to break apart and become stringy.
5. Create a Vortex: Before adding the egg to the water, use a spoon or whisk to create a gentle vortex in the center of the pot. This swirling motion helps the egg whites wrap around the yolk neatly.
6. Crack the Egg into a Bowl First: Crack the egg into a small bowl or ramekin before gently sliding it into the simmering water. This helps prevent any shell fragments from getting into the poaching water and allows for more precise placement.
7. Use Fresh Water: If you’re poaching multiple eggs, use fresh water for each egg. This prevents the whites from sticking together and ensures even cooking.
8. Cover the Pan: Covering the pan with a lid while the eggs are poaching helps trap the heat and steam, cooking the eggs more evenly and preventing the tops from being undercooked.
9. Adjust Cooking Time: The cooking time will vary depending on how soft or firm you want the yolk to be. Start with about 3-4 minutes for a soft yolk and adjust the timing accordingly.
10. Use a Slotted Spoon to Remove: Once the egg is cooked to your liking, carefully lift it out of the water with a slotted spoon and transfer it to a plate lined with paper towels to drain off any excess water.

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Special Tools and Equipment

• Skillet – for cooking the grits
• Sauce pan – for poaching the egg
• Whisk – for poaching the egg

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