A lifelong outdoorsman, chef Matthew McClure grew up hunting and fishing in the Arkansas River Valley. At his Bentonville, Ark., restaurant, The Hive, he showcases the culinary identity of the High South through his refined, country cuisine, and highlights the local ingredients and purveyors of the region. As evidence of his Arkansas roots, he offers up this take on classic roasted duck. With a heavy dose of sorghum syrup and relish made from pecans, the recipe exudes sweet Southern soul. McClure, a James Beard best-chef semi-finalist, uses a dry brine to help the duck absorb more flavors from the poaching liquid and to stay moist during the high-heat roast. The brine does take a few days, however, so plan ahead.