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1
With a sharp knife, score the fat of the duck breasts in a cross-hatch pattern through the fat, down to the meat but not into the meat.
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2
Season generously with salt.
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3
Preheat the oven to 350 degrees F.
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4
Put about a tablespoon of olive oil in a large saute pan over low heat and schmear it around to coat the bottom of the pan.
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5
Arrange the duck breasts, skin side down, in the pan.
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6
Be sure that the duck fits in the pan comfortably and is not crowded.
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7
Slowly render the fat from the duck breasts.
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8
This needs to be done s-l-o-w-l-y, otherwise the fat with be sealed into the skin and will not render out.
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9
The idea is to make crispy duck skin.
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10
This process will take about 30 minutes or so.
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11
As the fat builds up in the pan, remove it, but SAVE IT!
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12
It will be used to saute the kale later.
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13
When the fat has rendered from the duck breast, turn the heat to medium-high and brown both sides of the duck breast.
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14
When the duck is browned on both sides, move it to a sheet pan and put it in the preheated oven to cook it to medium rare, about 7 to 8 minutes.
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15
Remove the duck from the oven to a cutting board and let it rest for about 10 minutes before slicing.
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16
Add the clementine juice and segments to the saute pan and scrape up the brown bits that cling to the bottom of the pan.
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17
When the juice has reduced by a little more than half, add half of the chicken stock, the thyme and season the whole shootin' match with salt.
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18
Continue to cook until the stock has reduced by half, then add a little more of the chicken stock.
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19
Continue to reduce the stock and turn the heat off when it gets to a sauce-like consistency.
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20
Taste for seasoning and add salt, if needed.
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21
While the sauce is reducing and the duck is resting, add some of the reserved duck fat to a large saute pan.
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22
Add the garlic cloves and bring to a medium-high heat.
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23
When the garlic is golden brown and aromatic, remove it from the saute pan and discard it.
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24
Toss in the prepared kale and season with salt, to taste.
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25
Add some of the reserved chicken stock to help steam the greens.
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26
Saute the greens until they are wilted but still vibrant looking.
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27
Taste for seasoning.
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28
Divide the greens among 4 serving plates.
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29
Slice each duck breast and fan the slices over the kale.
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30
Spoon some of the sauce on and around the duck.
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31
Garnish with the supremed clementines and the pomegranate seeds.
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32
It's just ducky!
