Menu Highlight with Executive Chef Jason Trivette: Maple Leaf Farms Duck Breast with Limpin' Susan

July 10, 2026

Tonight, Executive Chef Jason Trivette is serving a dish that brings together technique, local ingredients, and the traditions of the Carolina Lowcountry: Maple Leaf duck breast with Limpin’ Susan and house-made green tomato jam.

For those unfamiliar with it, Limpin’ Susan is a traditional Lowcountry rice dish sometimes called okra perloo which is built around rice, fresh okra, and cured pork. It is often compared to Hoppin’ John, but okra takes the place of black-eyed peas. The dish reflects the strong West African influence found throughout Lowcountry Carolina's cooking, where rice and okra have long been essential ingredients.

Chef Jason’s interpretation begins with Carolina Gold rice from Tidewater Grain Company in Oriential and fresh okra from 8:28 Farms in Conover, North Carolina. Onions, peppers, okra, and Goodnight Brothers country ham are sautéed together to create a savory foundation for the rice.

"Traditionally, Limpin’ Susan is prepared as a one-pot dish, but we are preparing every plate to order, I have adapted the process slightly."

Day-old Carolina Gold rice is added to the sautéed vegetables so that it maintains its texture and does not become overcooked during service. Fresh vegetable stock, made in-house, brings the ingredients together while preserving the character of each component.

The duck breast is seared separately and removed from the pan to rest. The fat and juices are added directly to the Limpin’ Susan, seasoning the rice and vegetables with another layer of richness.

"The sliced duck breast is arranged over the finished rice and garnished with our house-made green tomato jam. The jam allows us to make use of the remaining portions of the green tomatoes used in our kitchen. They are slowly cooked with honey, sugar, and apple cider vinegar, then puréed into a slightly chunky jam. Its sweet acidity cuts through the richness of the duck while complementing the smokiness of the country ham."

"I love this dish because it tells a story about where we live and the ingredients available to us right now."

Because fresh, locally grown okra is such an important part of the dish, the duck breast with Limpin’ Susan will remain on our menu only as long as okra is in season.