Braised pear kale with duck breast

Name: Braised pear kale with duck breast
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g baby potatoes; 1 kg cleaned kale; 7-10 Tbsp Salt; 2 small onions; 5 TABLESPOONS Lard; 1/2 l Vegetable broth (instant); 7-10 Tbsp ground cloves, pimento and cinnamon; 2 Pears; 2 Duck breasts (à approx. 350 g); 7-10 Tbsp Pepper; 1 TABLESPOON Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g baby potatoes
1 kg cleaned kale
7-10 Tbsp Salt
2 small onions
5 TABLESPOONS Lard
1/2 l Vegetable broth (instant)
7-10 Tbsp ground cloves, pimento and cinnamon
2 Pears
2 Duck breasts (à approx. 350 g)
7-10 Tbsp Pepper
1 TABLESPOON Sugar

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Wash kale thoroughly, blanch in boiling salted water for about 5 minutes. Drain and chop. Peel onions and cut into slices.
2
Heat 3 tablespoons of lard in a roaster. Add onions and kale. Pour in broth, season with cloves, pimento and cinnamon and bring to the boil. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) in a closed roaster for about 45 minutes.
3
Drain the potatoes, rinse and peel them. Pears wash, halve, remove core. Cut pears into pieces. Wash duck breast, dab dry. Cut skin several times. Fry the duck in a pan, first from the skin side, then from the meat side, and remove.
4
Remove the roaster from the oven after 30 minutes. Fold the pears into the kale. Season the duck breasts with salt and pepper and place them on the kale with the skin facing upwards. Put the roaster without the lid back into the oven and finish roasting.
5
Heat 2 tablespoons of lard in a pan. Fry the potatoes for about 10 minutes while turning. Season with salt and pepper. Sprinkle with sugar and lightly caramelise the potatoes. Remove the duck breast and cut into slices.
6
Arrange on the kale. Add the roast potatoes.