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, kale and mushrooms and stir. Cook for 10 minutes, until duck is cooked through and vegetables are tender. Transfer duck mixture to a bowl and set aside.
To the skillet, add the remaining ingredients (balsamic vinegar through rosemary) and turn heat up to high. Bring balsamic mixture to a boil then reduce to low and whisk periodically for 10 minutes, until balsamic mixture has reduced to half.
To the reduction sauce, add the contents of the bowl and stir. Serve warm.
Notes
SERVING SUGGESTION: Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)NUTRITION: 254 Calories; 11g Fat (36.8% calories from fat); 23g Protein; 18g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.