Ingredients
1 tbsp olive oil
½ onion, peeled and diced
1 garlic clove, peeled and diced
bunch of kale
approx. ¾ pint/425ml chicken stock
½ duck breast, cooked and sliced
85ml/3fl oz double cream
salt and freshly ground black pepper
30g/1oz brie
Method
1. Heat the oil in a pan and sauté the onion and garlic for 2-3 minutes. Stir in the kale and heat for a further 2 minutes.
2. Pour in the stock and add the cream and duck. Bring to the boil, then reduce the heat and simmer gently for 10-12 minutes.
3. Transfer to a liquidiser or, using a hand-held blender, blend until smooth. Return to the heat and season with salt and pepper. Stir in the brie over a gentle heat until melted.
4. Serve.
