Ingredients

• 2 bunches of collard greens
• 1 tablespoon veg oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried thyme
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne pepper
• 5 tablespoons paprika
• 3 tablespoons salt

Directions

1. Score the duck fat (but not through to the meat) in a crisscross pattern. Add 1/4 cup creole spice to a plate and press the duck breasts fat-side down into the spices.
2. Starting in a cold saute pan, place the duck breasts skin side down and add a splash of water. Slowly render them over medium heat, basting occasionally with the rendered fat.
3. Cook the breasts to 130°F for medium and allow to rest for 5 minutes before slicing.
4. Remove stems and thoroughly wash collards in a sink full of cold water. Remove and pat dry then, slice them into 1/2 in strips. Heat a large saute pan, and add oil. Add garlic and onion and saute for 1 minute. Stir in the collards, coating in oil. Cover the pan and let cook for about 2 minutes, until greens are wilted.
5. Uncover, add three cups of water, season with salt and pepper and cook for about 2 hours until the greens are tender, adding more water if needed. Plate greens and top with sliced duck.