Spice-Rubbed Duck Breasts With Roasted Grapes And Cavolo Nero

1. 1

   Grind first 6 ingredients in mortar with pestle or in spice mill until finely ground. DO AHEAD:

2. 2

   Score duck skin only (not flesh) in 1/2-inch diamond pattern. Sprinkle spice blend all over duck; gently massage into meat. Cover and chill overnight. Let stand at room temperature 1 hour before cooking. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425u00b0F. Heat oil in heavy large pot over medium heat. Add garlic and saute until beginning to brown, about 3 minutes. Add kale; sprinkle with salt and pepper. Toss until kale wilts. Add broth and bring to boil. Reduce heat to low; cover and cook until kale is tender, 8 to 10 minutes. Uncover pot. Increase heat to high and cook kale until almost all liquid is absorbed, about 3 minutes. Set aside.

3. 3

   Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is browned and fat is rendered, about 8 minutes. Transfer duck, skin side up, to rimmed baking sheet and place in oven. Roast until cooked to desired doneness, 3 to 5 minutes for small duck breasts and 8 to 10 minutes for large duck breasts for medium-rare. Tent with foil to keep warm. Let rest 10 minutes.

4. 4

   Meanwhile, pour off all but 1 tablespoon fat from skillet. Add grapes to skillet and roast in oven until skins begin to split, about 15 minutes.

5. 5

   Gently rewarm kale. Thinly slice duck breasts. Arrange sliced duck on plates, dividing equally. Spoon kale alongside. Garnish with grapes and serve.

6. 6

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* Per serving · 4 servings · Values may vary.