Duck Chili, Sweet Potatoes and Bok Choy Slaw

RECIPE BY: Chef Clark Barlowe of Heirloom Restaurant in Charlotte, NC


1 Whole Duck
2 Quarts Crowder Peas
2 Quarts Canned Tomato
8 Garlic Cloves
2 Onions
2 Tablespoons Cumin
2 Tablespoons Coriander
1 Cup Olive Oil
4 Tablespoons Chili Powder
3 Quarts Duck Stock
8 Heads of Bok Choy
6 Egg Yolks
1 Pint Blended Oil
3 Rainbow Carrots
1 Tablespoon Texas Pete
1 Tablespoon Apple Vinegar
3 Shallots
10 Covington Sweet Potatoes (Cut into Fries)
Salt to Taste


  1. Roast whole duck until tender, typically 3-4 hours. Pull and shred meat.
  2. Dice onion and chop garlic, sauté until tender in olive oil in a large stock pot. Add shredded duck meat and spices.
  3. Toast spices until fragrant about 1 minute. Add in Crowder peas and canned tomatoes and continue to cook, reduce tomato liquid by half and add in duck stock.
  4. Continue to cook for a minimum of 2 hours a maximum of 6 hours and then season to your liking with salt.
  5. For the slaw, chop the bok choy and carrots finely and add to a bowl.
  6. In a separate bowl combine the egg yolks, vinegar, and Texas Pete. Slowly drizzle in the blended oil to create a mayonnaise. Add in the chopped bok choy and carrots and season to your liking.
  7. For service, mince shallots and then fry Covington sweet potato fries and top generously with duck chili, slaw, and minced shallots.
  8. Serve hot and enjoy!