Grilled Spiced Duck skewers w Kale stir fry pomegranates and crispy duck skin

Ingredients

• 2 ) 2 X Freedom Foods Duck Breast, skin and breast meat separated, breast sliced on the angle into 2 inch piece slices
• 4 bamboo skewers, pre-soaked in cold water
• 2 tablespoons vegetable oil
• 3 cloves of garlic, crushed, peeled and finely chopped
• 1 inch of fresh root ginger, peeled and grated
• 2 tablespoons Runny honey
• 3 tablespoons Hoisin sauce
• 1 teaspoon Sriracha or good chilli sauce of your choice
• 3 tablespoons Low sodium light soy sauce
• 1 teaspoon Dark soy sauce
• 2 teaspoons Chinese five spice powder
• 1 pinch Ground white pepper
• 2 tablespoons Rapeseed oil
• 1 medium red Fresno chilli, deseeded and finely chopped
• 1 160g of Cavolo Nero, or dinosaur kale, or curly kale, washed, sliced into 1 inch pieces
• 5 pinches Large pinches of cracked sea salt
• 1 lemon, juiced
• 500ml Groundnut oil
• 1 teaspoon Sichuan pepper, toasted, ground in a pestle and mortar
• 3 pinches Cracked black pepper
• 2 tablespoons Potato starch
• 1 pinch dried chilli flakes
• Few wedges of lemon
• 2 tablespoons Pomegranate seeds
• 2 Ripe small Satsuma, zest and juice
• 1/2 lemon, zest and juice
• 3 tablespoons Olive oil
• 2 tablespoons low sodium light soy sauce

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