Honey and rosemary duck breast with sweet potatoes and cavolo nero

Ingredients

For 1 serving

• Duck breast150 g
• Honey8 g
• Rosemaryto taste
• Sweet potatoes160 g
• Tuscan kale120 g
• Chili pepperto taste
• Extra virgin olive oil8 g
• Saltto taste

In season: November – February

Method

1. Preheat a conventional oven to 200 °C. Peel the sweet potatoes, cut them into roughly 2 cm cubes, toss them in a baking dish with half the oil and a pinch of salt and roast for 25 minutes, turning halfway, until soft and caramelised at the edges.
2. Meanwhile strip the cavolo nero leaves from the central rib, wash them and cut into strips about 1 cm wide.
3. Score the skin of the duck breast in a diamond pattern without cutting into the meat and salt it. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
4. For the last 2 minutes lower the heat, add the honey and rosemary and baste the breast with the pan juices, turning it, until glossy and glazed: over high heat the honey burns. Wrap it in foil and let it rest for 5 minutes.
5. Heat the remaining oil with the chilli in a frying pan over medium-high heat and stir-fry the cavolo nero for 4–5 minutes, until tender, adding a splash of water if it sticks; salt it.
6. Slice the duck and serve it with the sweet potatoes and cavolo nero.