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Indiana Duck with Country Ham Bourbon Demi-glace

…along with Sea Island Red Peas and Carolina Gold Rice Courtesy of Chef Anthony Lamas (Seviche, Louisville, KY) Serves 4 INGREDIENTS For the duck 4 duck breasts, skin removed (reserve skins for sauce) 4 tablespoons (60 ml) duck fat 4 sprigs fresh thyme 4 teaspoons (20 ml) kosher salt 4 teaspoons (20ml) peppercorns 4 teaspoons (20 ml) chipotle chile in adobo, puréed 4 cloves garlic 4 (each) ¼-teaspoons (1 teaspoon/5 ml total) lemon zest For the sauce 4 duck breast skins (reserved from the breasts) 1 (4-ounce/114 g) piece bone-in country ham 2 shallots, peeled and diced 2 sprigs fresh … Read More