In a large skillet over medium heat, heat coconut oil. To the skillet, add the onion and salt and pepper. Cook for 5 to 10 minutes, until tender and caramelized.
To the skillet, add the duck.
In a blender, add the next 4 ingredients (dates to chicken broth) with sea salt and freshly ground black pepper to taste.
Blend until smooth and pour over the duck. Cook for 15 minutes, until duck is cooked through and barbecue sauce has thickened.
In a large bowl, add the kale and fennel. Using a slotted spoon, transfer the duck to the kale mixture.
Toss and serve.
Notes
SERVING SUGGESTION: Steamed Broccoli, Green Beans or Asparagus. (Steam broccoli, green beans or asparagus until slightly tender.)NUTRITION: 365 Calories; 11g Fat (25.6% calories from fat); 25g Protein; 46g Carbohydrate; 5g Dietary Fiber; 87mg Cholesterol; 152mg Sodium.Exchanges: 0 Grain (Starch); 3 Lean Meat; 2 Vegetable; 2 Fruit; 1/2 Fat; 0 Other Carbohydrates.