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Recipes
Creamy Yellow Grits with Salsa Verde Duck and Garlic-Herb Crema
4 servings
40 minutes total

Ingredients

  • 1 (14 oz) package frozen Maple Leaf Farms Fully Cooked Duck Roast Half
  • 1 (5.2 oz) package Boursin Garlic & Fine Herbs Gournay Cheese
  • 2 tablespoons plain whole milk Greek yogurt
  • ¾ cup heavy whipping cream, divided
  • Nonstick aluminum foil
  • 3 ½ cups water
  • 1 tablespoon roasted garlic base
  • 1 tablespoon vegetable base
  • 1 cup Bob's Red Mill Yellow Corn Grits
  • 1 cup Chi-Chi's Mild Salsa Verde

Steps

    1. Thaw duck following package instructions.
    2. Place cheese in small bowl to soften. Place oven rack in middle position and set oven to broil on HIGH. Line baking sheet with foil. Add yogurt and ¼ cup cream to bowl with cheese and whisk until smooth. Chill crema until ready to serve.
    3. Remove duck from packaging (reserve orange sauce for another use) and pat dry. Remove duck skin carefully (keeping skin in 1 or 2 large pieces). Place skin in single layer on baking sheet; broil 3–5 minutes until crispy. Remove from oven and set aside to cool.
    4. Add water and garlic and vegetable bases to medium saucepan; bring to a boil on high. Pour grits into pan, whisking constantly, then reduce heat to medium. Cook 5–6 minutes, whisking occasionally, until liquid is absorbed. Stir in remaining ½ cup cream until blended; remove from heat and cover to keep warm.
    5. Remove duck meat from bones and shred. Chop duck skin into bite-size pieces. Place salsa verde in medium saucepan on medium; cook and stir 2–3 minutes until hot. Add duck meat to pan with salsa; cook 4–5 minutes, stirring occasionally, until duck is 165°F.
    6. Divide grits evenly among serving bowls, then top with duck mixture. Garnish with chilled crema and crispy duck skin and serve.

Amount per ¼ recipe serving: Calories 630, Total Fat 43g, Sat Fat 24g, Trans Fat 0.5g, Chol 145mg, Sodium 2040mg, Total Carb 37g, Fiber 2g, Sugars 5g, Protein 19g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%