Kale plate in a fine way

Name: Kale plate in a fine way
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 2 kg cleaned kale; 7-10 Tbsp salt, 3 onions; 5 TABLESPOONS clarified butter; 1-1.2 kg Kasseler cutlet; 1.5-2 kg baby potatoes; 2 Duck breast fillets; 1 TABLESPOON oil, pepper; 6-8 (approx. 300 g) Ham and peppercorns or 4 small sausages; 2-3 TABLESPOONS grainy mustard, aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

2 kg cleaned kale
7-10 Tbsp salt, 3 onions
5 TABLESPOONS clarified butter
1-1.2 kg Kasseler cutlet
1.5-2 kg baby potatoes
2 Duck breast fillets
1 TABLESPOON oil, pepper
6-8 (approx. 300 g) Ham and peppercorns or 4 small sausages
2-3 TABLESPOONS grainy mustard, aluminium foil

Directions

1
Sort the kale, pluck from the ribs. Wash well. Blanch in plenty of boiling salted water in portions for about 3 minutes. Drain, cool slightly, chop coarsely
2
Peel and finely chop the onions. Sauté in 3 tbsp. hot lard in a large pot. Wash the smoked pork and add with the kale. Add 3/8-1/2 l water, bring to the boil. Cover and cook for about 1 hour.
3
Wash the potatoes and cook for about 20 minutes. Wash duck breast, dab dry. Cut skin crosswise. Fry duck breast in hot oil on the skin side for 5-6 minutes. Then turn, fry on medium heat for 10-12 minutes, season. Drain the potatoes, let them cool down a bit and peel them.
4
Braise the sausages on the kale about 15 minutes before the end. Remove the duck breast, let it rest in foil
5
Fry the potatoes in 2 tablespoons of hot clarified butter, turning them golden brown and seasoning them. Remove the cured pork loin and remove from the bone. Cut meat and sausages into slices. Season cabbage with salt, pepper and mustard. Arrange everything. Add roast potatoes