Duck and Grits with Broccoli Cheddar Sauce

Instructions

1. 1

   Begin by seasoning the duck breasts with salt, pepper, and garlic powder on both sides.

2. 2

   Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook for 5-6 minutes until the skin is golden and crispy, then flip and cook for another 4-5 minutes for medium-rare. Remove from the skillet and let rest.

3. 3

   In a medium saucepan, bring the chicken broth to a boil. Stir in the grits and reduce the heat to low. Cover and simmer, stirring occasionally, for about 5-7 minutes until the grits are thickened and tender.

4. 4

   While the grits are cooking, warm the cheddar broccoli soup in a small saucepan over medium heat, stirring occasionally until hot. If the soup is too thick, you can thin it with a little water or additional chicken broth to achieve a sauce-like consistency.

5. 5

   Once the grits are cooked, remove from heat and stir in the butter until fully incorporated. Season with salt and pepper to taste.

6. 6

   Slice the rested duck breasts into thin strips.

7. 7

   To serve, spoon the grits onto plates, top with sliced duck, and drizzle with the warm broccoli cheddar sauce. Serve immediately.