Ingredients

For 4

500g shredded confit duck
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

Recipe

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.

This is a rustic recipe combined with very refined shredded duck, subtly garlicky sautéed Savoy cabbage and the flavour of apples from the cider. All that’s missing is some new potatoes to delight the guests.

Hubert - culinary advisor Routhiau Group