Instructions
Follow the steps and taste along the way.
Prepare the duck and kale
Pat the duck breasts dry. Score the skin in a crosshatch pattern without cutting into the meat, then season both sides with 2 g of salt and the black pepper. Tear the kale into pieces and finely chop the garlic.
Cook the millet
Rinse the millet in a sieve with hot water. Put it in a saucepan with 400 ml of water and 1 g of salt. Bring to a boil, cover, and simmer over low heat for 15 to 18 minutes, until the water has been absorbed. Remove from the heat and stir in 10 g of butter.
Sear the duck breasts
Place the breasts skin-side down in a cold, dry frying pan. Turn the heat to medium and cook for 8 to 10 minutes, allowing the fat to render slowly until the skin is deep golden and crisp. Remove the fat from the pan as it accumulates. Turn the meat over and sear for 2 minutes.
Finish cooking the meat and make the blackcurrant sauce
Transfer the breasts to an oven preheated to 190 °C, skin-side up, and roast for approximately 6 to 10 minutes, until the center of the meat reaches 68 °C. Leave to rest for 8 minutes. Meanwhile, bring the blackcurrants, stock, balsamic vinegar, honey, and 1 g of salt to a boil in a small saucepan. Simmer over low heat for 6 to 8 minutes, until the sauce thickens slightly. Remove from the heat and stir in 15 g of butter.
Sauté the kale briefly
Heat the olive oil in a clean frying pan. Add the garlic and stir for 20 seconds, then add the kale and 1 g of salt. Sauté for 3 to 4 minutes, just until tender but still bright green. If it starts to catch, add 15 ml of water.
Slice and serve
Slice the duck breasts crosswise. Divide the millet and kale among plates, add the meat, and drizzle with the blackcurrant sauce. Serve immediately while the skin is crisp.
