Bring the water to a simmer in a small skillet or sauce pan. Slowly add the yellow grits, stirring them to keep them from clumping up. Season with smoked salt.

With the heat on medium-low, cook the grits for 5 minutes, stirring regularly.

Cover the pan and allow the grits to cook on gentle heat for 35 minutes. You may check on the consistency ten minutes at a time and stir the grits. When finished, the grits should have a thick yet creamy consistency. Season with smoked salt to taste. You may swirl in a tablespoon of water at a time if you would like a looser consistency, or cook for 5 minutes longer for a thicker consistency.

About 10 minutes before the grits are ready, fill a medium sauce pan with 4 inches of water and bring it to a simmer.

Stir the water with a whisk or spoon to create a vortex within the water. While the water is still spinning, crack the 2 duck eggs into the water.

Turn the heat to low (the water should not be boiling) and cook the eggs for 3 minutes. Carefully remove the eggs with a sieve or slotted utensil.

Serve the poached egg on top of a large spoonful of grits, a dusting of smoked salt, and a sprinkle of microgreens, sprouts, or foraged greens.