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1
Preheat the oven to 350u00b0F. Blanch the kale in salted boiling water for 5 mins. Drain, reserving 2 cups of the cooking water. Refresh the kale in cold water and allow to cool.
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2
Season the duck with salt and black pepper. Heat the oil in a Dutch oven and fry the duck until browned all over. Remove from the pan and set aside. Add the bay leaves, carrot and diced onions and saute until softened. Add 2 cups stock and bring to a boil. Return the duck to the pan and transfer to the oven. Roast for 1 hour, then add the remaining stock and roast for 1 hour.
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3
Melt 2 tbsp butter in a saucepan and saute the apricots, prunes, apple rings and sliced onion until softened. Add the mustard, kale and reserved cooking water, cover and simmer over a low heat for 30 mins.
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4
Meanwhile, cook the potatoes in salted boiling water for 20 mins. Drain. In a frying pan, melt 1 tbsp butter and fry half the potatoes over a medium heat for 4-5 mins, turning, until golden. Sprinkle with 1 tbsp sugar and some salt and continue cooking until the sugar is caramelized. Remove from the pan and repeat with the remaining potatoes, butter and sugar. Keep warm.
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5
Remove the duck from the Dutch oven and pour the pan juices through a sieve into a saucepan. Bring to a boil, stir in the cornstarch and simmer for 2 mins. Season with salt and black pepper.
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6
Arrange the kale on plates and top with the duck legs. Drizzle with the gravy and serve with the potatoes.
