Crispy Duck with Broccoli Cheddar Polenta

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Pat the duck dry with paper towels and season generously with salt and pepper.

3. 3

   Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the duck and sear until the skin is golden brown, about 5-7 minutes per side.

4. 4

   Transfer the skillet to the preheated oven and roast the duck until the internal temperature reaches 165°F (74°C), about 45-60 minutes depending on the size of the duck. Baste occasionally with the pan juices.

5. 5

   While the duck is roasting, bring the chicken stock to a boil in a medium saucepan. Gradually whisk in the grits, reduce the heat to low, and cook, stirring frequently, until the grits are tender and thickened, about 20-25 minutes.

6. 6

   Stir in the Progresso cheddar broccoli soup and parmesan cheese into the grits until well combined and creamy. Season with salt and pepper to taste.

7. 7

   Once the duck is cooked, let it rest for 10 minutes before carving.

8. 8

   Serve the crispy duck over a bed of the broccoli cheddar polenta. Enjoy!