Poached Duck Egg With Amarillo Grits, Chourico And Kale

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
1123
FAT
185%
CHOL
146%
SOD
376%
Uploaded by: Parade Magazine Magazine

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Ingredients for 4 servings

2 lb pork butt, diced into 2 inch pieces

½ lb pork fat, diced into 2 inch pieces

3 Tbsp salt

6 Tbsp smoked paprika

30 cloves whole garlic, peeled

3 bay leaves

2 cups white wine

4 onions, small dice

6 red peppers, small dice

¼ cup extra virgin olive oil

1 cup tomato paste

1 bottle white wine

2 cups water

1 small onion, diced

6 cloves garlic, peeled and chopped

3 Tbsp olive oil

3 bunches kale, washed and de-stemmed

salt and pepper

3 cups milk

4 Tbsp butter

½ cup Anson Mills coarse grits

4 Tbsp queso amarillo

2 Tbsp distilled vinegar

4 duck eggs

salt and pepper

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