Kale with duck legs

Ingredients for 4 servings:

• 650 g kale, fresh
• 2 duck legs
• 3 m.-sized onion(s)
• 400 g Mettwurst
• 3 potatoes
• 3 garlic cloves
• 1 tbsp mustard
• 200 ml white wine, sweet
• 400 ml vegetable broth or stock
• some clarified butter for frying
• salt and pepper
• Sugar
• nutmeg powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 2 hours 20 minutes

stew

Pull the kale from the stalks, wash it, and spin it dry. Dice the onions, slice the mettenden sausages, peel and dice the potatoes, and finely dice/chop the garlic. Season the duck legs with salt and pepper, sear them in a little clarified butter, remove from the casserole dish, and set aside. Add the onions, mettenden sausages, potatoes, mustard, and garlic to the rendered duck fat in the casserole dish, adding a little more clarified butter if desired, season with salt, pepper, and sugar, and sauté for 1 to 2 minutes. Deglaze the dregs several times with the white wine. Pour in the vegetable stock and any remaining white wine, and bring to a boil. Place the duck legs on top and simmer with the lid on for about 90 minutes. Season to taste and add nutmeg.