Shredded duck with braised kale

Chou effiloché canard BD-min

Ingredients :

  • 500g shredded confit duck, JEAN ROUTHIAU
  • 1 onion
  • 1/2 bunch kale
  • Pinch of grated nutmeg
  • 2 thinly sliced garlic cloves
  • 250 ml unsweetened apple juice
  • 30 ml cider vinegar
  • 15 ml sunflower oil
  • Pepper and salt

Preparation :

  • In a large high-sided frying pan, heat the sunflower oil on a medium heat.
  • Gently cook the finely chopped onion.
  • Add the salt, freshly milled black pepper and a pinch of nutmeg, stirring until well melted.
  • Blanche the kale twice, run under cold water and chop finely.
  • Add the blanched chopped kale to the pan with the finely chopped garlic, pieces of shredded confit duck, apple juice and cider vinegar, and bring to the boil.
  • Lower the heat and simmer.
  • Stir frequently until the kale has reduced a little and two-thirds of the cooking liquid has evaporated. Adjust seasoning if necessary
  • Pile in a dish.
Enjoy your meal !

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