Collard greens may be little known in much of North America, but are commonly used in many parts of the world. Omit the duck confit for a lighter version of this recipe.
Wash chard and separate leaves from stems. Chop leaves roughly and cut stems into ¾-inch pieces.
Add duck fat to a pot on medium heat and sauté duck confit 5 minutes on each side until golden and heated through. Set aside.
Add onion, garlic, celery, carrot herbs and pepper to the pot. Cook in fat for 5 minutes, stirring on occasion.
Add collard greens and grated apple, stir, reduce heat a notch or two and simmer until greens are tender (5-10 minutes).
Incorporate cider vinegar, maple syrup and mustard. Pour onto a plate. Shred confit and spread around collard greens for garnish.
A variation of the Thanksgiving Swiss Chard from The Spice Trekkers Cook at Home