Chinese Duck with Kale

Method

1. First off, prick the skin of the duck to allow the fat to render out, rub in a teaspoon of 5 spice, then a mix of soy and honey.
2. Place in a preheated pan skin side down and cook for 6 minutes on medium heat on one side, 2 minutes on the other, remove and set aside to rest.
3. Add chopped garlic and onion to the pan for about a minute, then add kale and chicken stock.
4. Cook until stock is reduced, add a tablespoon of hoisin to coat the leaves.
5. Plate up and add rested duck on top, sliced!