- In a pot or large skillet over high heat, brown the onion, celery and carrot in the oil. Add the wine and simmer for 5 minutes. Add the broth, tomato paste and molasses. Generously season with pepper. Bring to a boil and simmer until the sauce reduces by half, about 15 minutes. Strain through a sieve set over a pot. Add the chocolate to the pot and stir until melted. Keep warm.
- Using a sharp knife, remove some of the duck fat so only a thin layer remains. Score the fat in a criss-cross pattern without cutting into the meat. Season with salt and pepper.
- In a skillet over medium heat, brown the duck breasts, fat side down, for 10 minutes or until the fat is golden brown and crisp. Flip the duck breasts and cook for 2 minutes for rare doneness or continue cooking until the desired doneness. Let rest on a plate for 10 minutes. Pour the rendered duck fat into a bowl.
- In the same skillet, soften the onion and cranberries in 1 tbsp (15 ml) of the duck fat for 2 minutes. Set aside on a plate and keep warm.
- In the same skillet, soften the kale in 2 tbsp (30 ml) of the duck fat for 3 minutes or until just wilted. Season with salt and pepper.
- Thinly slice the duck and serve with the kale and onion-cranberry mixture. Drizzle with the sauce.