Tuscan-Style Duck Breast and Wilted Kale Breakfast Skillet

Score the skin of the duck breast in a crosshatch pattern without cutting into the meat. Place the duck skin-side down in a cold, dry, heavy-bottomed skillet and turn the heat to medium-low. Let the fat render slowly for 8-10 minutes until the skin is deeply golden and crispy; the kitchen will smell intensely savory and rich. Flip and cook for another 3-4 minutes until medium-rare. Remove the duck to a cutting board to rest, leaving about 1 teaspoon of rendered fat in the pan.

Add the minced garlic to the skillet, blooming it for 30 seconds until fragrant. Toss in the chopped Tuscan kale, adding a splash of water to help it steam. Sauté until the kale is vibrant green and tender, about 3 minutes.

Fold in the cooked rice blend, seasoning with salt and plenty of cracked black pepper. Slice the duck breast thinly against the grain. Plate the rice and kale base, arrange the sliced duck on top, and finish with a pinch of flaky sea salt. Serve immediately while the duck skin is still crackling.