Roast Duck With Fried Potatoes And Kale - cooking recipe

Ingredients

2 lbs kale, roughly chopped
1 tsp oil
4 None duck legs (about 12 oz each)
2 None bay leaves
1 None carrot, peeled and diced
3 None onions, 2 diced, 1 cut into strips
3 cups duck or chicken stock
4 tbsp butter
4 oz dried apricots, diced
4 oz prunes, diced
2 oz dried apple rings, diced
2-3 tbsp wholegrain mustard
1 3/4 lbs small potatoes, peeled
2 tbsp sugar
1-2 tbsp cornstarch, mixed with a little water until smooth

Preparation

Preheat the oven to 350\u00b0F. Blanch the kale in salted boiling water for 5 mins. Drain, reserving 2 cups of the cooking water. Refresh the kale in cold water and allow to cool.
Season the duck with salt and black pepper. Heat the oil in a Dutch oven and fry the duck until browned all over. Remove from the pan and set aside. Add the bay leaves, carrot and diced onions and saute until softened. Add 2 cups stock and bring to a boil. Return the duck to the pan and transfer to the oven. Roast for 1 hour, then add the remaining stock and roast for 1 hour.
Melt 2 tbsp butter in a saucepan and saute the apricots, prunes, apple rings and sliced onion until softened. Add the mustard, kale and reserved cooking water, cover and simmer over a low heat for 30 mins.
Meanwhile, cook the potatoes in salted boiling water for 20 mins. Drain. In a frying pan, melt 1 tbsp butter and fry half the potatoes over a medium heat for 4-5 mins, turning, until golden. Sprinkle with 1 tbsp sugar and some salt and continue cooking until the sugar is caramelized. Remove from the pan and repeat with the remaining potatoes, butter and sugar. Keep warm.
Remove the duck from the Dutch oven and pour the pan juices through a sieve into a saucepan. Bring to a boil, stir in the cornstarch and simmer for 2 mins. Season with salt and black pepper.
Arrange the kale on plates and top with the duck legs. Drizzle with the gravy and serve with the potatoes.