Christmas Duck with Kale

5 from 5 votes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 43 kcal


For the duck

  • 1 piece Duck fresh
  • 2 piece Chopped onions
  • 1 piece Fresh tomato
  • 1 small Peeled potatoes freshly grated
  • Salt to taste
  • Black pepper from the mill to taste
  • 1 bunch Fresh thyme
  • 400 Milliliters Water

For the kale

  • 450 g Frozen kale
  • 50 g Diced Bacon
  • 1 piece Chopped onion
  • 1 tablespoon Goose fat
  • Salt to taste
  • Black pepper from the mill to taste
  • 1 teaspoon Dried thyme
  • 1 Cup Water


The duck

  • The duck, it weighed 3000 g, salt and pepper inside and out. Place in a roasting pan with a lid. Spread the onions, tomato halved, the grated potato and thyme all around. Put a branch inside the duck. Pour in the water, put on the lid and then fry on the lowest rack in the oven at 160 ° for 120 minutes.
  • Then remove the lid and let the duck become crispy at 200 °. One has to check. Then take it out. Also the thyme. Mix the sauce with everything properly. Preferably with a whisk. The grated potato creates a thickened sauce. Season well again.

The kale

  • In a saucepan with hot lard, first fry the bacon a little brown. Then fry the onions a little too. Place the frozen kale on top, add water and thyme. With the lid closed, defrost the cabbage on a low heat setting. Stir, add salt and pepper to taste and simmer for another 30 minutes. Season again to taste.
  • Then there was potatoes with everything. Good Appetite.


Serving: 100gCalories: 43kcalCarbohydrates: 1.8gProtein: 2.2gFat: 2.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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