Wild Duck with Kale and Lingonberries

Ingredients

• 4 duck breast fillets (ready to cook, about 220 g)
• Salt
• 800 g fresh kale
• 2 onions
• 2 tbsp pork lard
• pepper (ground)
• 250 ml meat broth
• 4 tbsp lingonberries (jarred)

Instructions

1. 1.

   Preheat the oven to 120°C (top and bottom heat). Wash the duck breasts, pat dry, carefully separate the skin and cut into strips. Salt the duck breasts. In a hot pan without added fat, render the skin until golden brown, then add the duck breasts and sear. Flip and cook for 1 minute on the other side. Finish cooking in the preheated oven for 30–40 minutes.

2. 2.

   Clean the kale, separate the leaves from the stems, wash them, then blanch in boiling water for 2 minutes. Remove and roughly chop. Peel and finely chop the onions, then sauté in a large pot with pork lard. Add the kale, season well with pepper, and pour in meat broth. Simmer over medium heat for 30 minutes.

3. 3.

   Remove the duck breast from the oven, let rest briefly, then halve. Taste the kale and plate it with the duck breasts on warmed plates. Garnish with lingonberries and serve. Optionally serve with potato pancakes.