Name: Spice-Rubbed Duck Breasts with Roasted Grapes and Cavolo Nero
Yield: 4 Servings
Ingredients: 1 teaspoon coarse kosher salt; 1 bay leaf; 1 teaspoon fennel seeds; 1 teaspoon dried lavender blossoms*; 3/4 teaspoon whole black peppercorns; 1/2 teaspoon whole allspice; 4 small or 2 large duck breast halves (about 1 3/4 pounds total); 2 tablespoons extra-virgin olive oil; 2 garlic cloves, peeled, smashed; 1 pound cavolo nero or other kale, thick center stems removed, leaves cut crosswise into 1-inch-thick slices (about 16 cups); 3/4 cup low-salt chicken broth; 1 pound red seedless grapes, stemmed

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