Duck with Chocolate and Red Wine Sauce | RICARDO

Ingredients

• 1 red onion, chopped
• 1 celery stalk, diced
• 1 carrot, sliced into rounds
• 1 tbsp (15 ml) olive oil
• 1 1/2 cups (375 ml) red wine
• 1 1/2 cups (375 ml) beef broth
• 2 tbsp (30 ml) tomato paste
• 2 tbsp (30 ml) molasses
• 2 oz (55 g) 85% dark chocolate, chopped
• 2 magret duck breasts, about 3/4 lb (340 g) each
• 1 small red onion, thinly sliced
• 1/4 cup (40 g) dried cranberries
• 4 cups (120 g) kale, stems removed, coarsely chopped