Orange Green Cabbage with Duck Breast

For the kale, strip the kale leaves from the stems, rinse properly and drain. Blanch kale in batches in a large saucepan for 2-3 minutes, rinse, squeeze and coarsely chop. Peel shallots, cut larger ones in half.

Remove seeds from peppers and cut into fine rings. Peel oranges so that the white is completely removed. Remove orange fillets with a sharp kitchen knife between the separating skins.

Heat duck fat in a shallow large saucepan. Sauté the shallots in it, sprinkle with sugar and caramelize a tiny bit. Add the kale and saute, turning.

Add duck stock and orange juice and bring to a boil.

Add peppers and season heavily with salt and pepper. Cover and simmer on low-medium heat for 50-60 min, stirring frequently. Just before serving, fold in the orange fillets.

For the orange sauce, cut the butter into small cubes and place in the freezer. Halve the pepper lengthwise, remove the seeds and dice very finely. Score the skin side of the duck breast fillets diagonally a few times at 1 cm intervals. Season fillets with salt and pepper. Heat oil in a large frying pan. Pour in duck breasts, skin side down, and roast over high heat for about 4 min; turn to other side and continue roasting for 3 min. Place duck breasts, skin side up, on a baking sheet and roast in the heated her

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