-
1
To make the spoonbread, preheat the oven to 400 degrees.
-
2
Butter a 2-quart souffle dish and set aside.
-
3
Place the water in a medium saucepan over medium heat, add the salt and bring to a boil.
-
4
Stirring constantly, add the cornmeal in a slow, steady stream.
-
5
Cook, stirring, for 2 minutes.
-
6
Scrape into a mixing bowl, stir in the butter and set aside to cool to lukewarm.
-
7
In another bowl, whisk together the eggs, buttermilk, baking powder, baking soda and pepper.
-
8
Gradually stir the egg mixture into the cornmeal mixture.
-
9
Scrape into the prepared pan and bake until set, about 40 minutes.
-
10
To make the duck, heat the oil in a large skillet over medium-high heat.
-
11
Add the duck and sear on both sides.
-
12
Set aside.
-
13
Add the onion and carrots to the skillet and cook for 3 minutes.
-
14
Add the mushrooms and cook for 5 minutes.
-
15
Add 1 cup of wine and deglaze the pan.
-
16
Add the remaining wine and the broth.
-
17
Bring to a boil.
-
18
Reduce to a slow simmer.
-
19
Add the duck and cook until medium rare, about 10 minutes.
-
20
Remove the duck, slice on the diagonal and set aside.
-
21
Increase the heat and simmer until liquid has reduced to 1 1/2 cups.
-
22
Strain through a fine-mesh sieve.
-
23
Season with salt and pepper.
-
24
Place in a medium skillet and add the duck.
-
25
Set aside.
-
26
While the sauce is reducing, make the collard greens: cook the bacon in a large pot over medium heat until the fat is rendered.
-
27
Remove the bacon with a slotted spoon.
-
28
Add the greens and cook, stirring until wilted.
-
29
Add the water, cover the pot, turn heat to low and cook until the greens are tender, about 15 minutes.
-
30
Season with salt and pepper.
-
31
Keep warm.
-
32
Heat the duck and the sauce just until warmed through.
-
33
Arrange the duck slices on each of 4 plates, spoon some of the sauce over them and sprinkle with parsley.
-
34
Divide the collard greens and the spoonbread among the plates.
-
35
Serve immediately.
