Wok of Kale with Reblochon and Duck Breast Recipe

Ingredients

• 2 duck breasts, skin on
• 1 bunch of kale, stemmed and chopped
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 120g of reblochon cheese, cut into cubes
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 180°C.
2. Score the duck skin in a crosshatch pattern. Season the duck breasts with salt and pepper.
3. Heat a wok over high heat. Add the olive oil and duck breasts, skin side down. Cook until golden brown, about 5 minutes.
4. Flip the duck breasts and cook for another 3 minutes. Remove the duck from the wok and place it in a baking dish. Bake for 10 minutes.
5. In the same wok, add the onion and garlic. Cook until softened, about 3-5 minutes.
6. Add the kale and cook until wilted, about 5 minutes.
7. Add the reblochon cheese and stir until melted, about 2 minutes.
8. Season with salt and pepper to taste.
9. Slice the duck breasts and serve over the kale mixture.

Verdict and Serving Suggestions

This Wok of Kale with Reblochon and Duck Breast is a perfect combination of healthy greens and decadent cheese. The juicy duck breast adds an extra layer of flavor and texture. Serve it with a side of crusty bread to soak up the flavorful sauce. You can also pair it with a glass of red wine to complement the rich flavors of the dish.