Start the sauce: In a small sauce pot over medium low heat, combine the vinegar, molasses and ginger. When the sauce comes up to a boil and becomes syrupy, turn off the heat.
Start the grits: In a medium sauce pot over medium-high heat, combine the grits, milk and water. Whisk. Continue to whisk every few minutes until grits come up to a boil. Reduce heat to a simmer. Cook, stirring every minute or two, until grits are soft and liquid is absorbed. If mixture gets too dry, add water. When grits are done, remove from heat. Add cheese & salt & pepper to taste.
And now for the duck: While the grits are cooking, cook the duck. In a medium saucepan over medium-high heat, add 1 Tbsp. olive oil and bring up to temp. Add the duck skin-side down – season with salt & pepper and sautée until deeply browned. Flip, season, and sautée on side 2 until deeply brown. Knock the heat back and continue to cook until medium-rare. Duck feels just like beef to the touch. Remove from the pan and set aside to rest while you cook the broccolini.
Some green veg: Drain fat. Put the pan back over the heat with 1 Tbsp. olive oil. Add broccolini. Sautée 7 minutes or until tender. Season with salt and pepper.
Slice the duck and serve with grits, broccolini and pomegranate molasses sauce.