Season the duck with salt and pepper. Place the duck in a baking tray and cook it in a fan oven at 180° C during 1h45mins, basting regularly with the juices from the meat.

Pull the kale leaves off, and remove the central stems, cut the leaves into 1cm wide strips. Then blanch the leaves in salted water.

Dice the apples into large cubes, leaving the skin on the apple.

Dice the smoked duck magret into small pieces.

In the meantime, fry the blanched kale strips, the smoked duck magret pieces and the apple dices in butter over a low heat.