Créé avec l’IA
Duck and Grits with Broccoli Cheddar Sauce
60 min Moyen
Ingrédients
4 Portions
- skinless duck breast2 pieces
- grits1 cup
- cheddar broccoli soup1 can
- butter2 tablespoons
- saltto taste
- pepperto taste
- garlic powder1 teaspoon
- chicken broth4 cups
Instructions
- 1
Begin by seasoning the duck breasts with salt, pepper, and garlic powder on both sides.
- 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
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
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
Once the grits are cooked, remove from heat and stir in the butter until fully incorporated. Season with salt and pepper to taste.
- 6
Slice the rested duck breasts into thin strips.
- 7
To serve, spoon the grits onto plates, top with sliced duck, and drizzle with the warm broccoli cheddar sauce. Serve immediately.
