Wild Duck with Kale and Lingonberries

Preheat the oven to 120°C (approximately 250°F) top and bottom heat. Rinse the duck breasts, pat dry, cut off the skin carefully and cut into strips. Season the duck breasts with salt. Cook the skin in a hot pan until golden brown without adding fat, add the duck breasts and cook. Sear 1 minute and turn. Bake in preheated oven for 30-40 minutes until done.

Cut the kale leaves from the stalk and rinse. Then blanch in boiling water 2 minutes. Remove and coarsely chop. Peel the onion, chop and saute in lard in a large roasting pan. Add the kale, seson well with pepper and pour in the broth. Simmer over medium heat 30 minutes.