Southern-Spiced Duck & Corn Sauté

Wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Grate the gouda on the large side of a box grater. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the peppers.

Heat a medium pot on medium-high until hot. Add the pepper sofrito (carefully, as the liquid may splatter) and 1 teaspoon of the spice blend. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the honey, lemon juice (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 2 to 3 minutes, or until most of the liquid has been absorbed. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pot.

In the same pot, combine the broth, 2 cups of water, and a big pinch of salt. Heat to boiling on high. Once boiling, stir in the polenta; reduce the heat to low. Cook, whisking frequently to prevent lumps from forming, 15 to 17 minutes, or until the grits are thickened and the water has been absorbed (be careful, as the polenta may splatter as it cooks). Turn off the heat. Stir in the grated gouda, butter, and parmesan until thoroughly combined and the cheese is melted (if the grits seem too thick, gradually add up to 2 tablespoons of water to achieve your desired consistency). Taste, then season with salt and pepper if desired. Cover to keep warm. If necessary, whisk to recombine before serving.

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with the remaining spice blend. Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Leaving 1 tablespoon of the duck fat in the pan, carefully drain the remaining duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.)

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

To the pan of reserved duck fat, add the corn kernels in an even layer. Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions and halved tomatoes; season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until softened. Turn off the heat. Stir in the chopped peppers. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the grits topped with the cooked vegetables and sliced duck (skin side up). Top the duck with the pepper topping. Garnish with the sliced green tops of the scallions. Enjoy!