Slice the onion and sauté in butter with the cinnamon, cloves and brown sugar. slice the pear and toss, add the cream mix well and remove from the heat. Trim the foccacia and place the pear mixture on, cover with the sliced Camembert and bake for a few minutes until bread is slightly toasted. Trim and seal the duck breast fat side first without adding any oil, place on an oven tray and finish in the oven. Using the same pan used for the duck, add a knob of butter, cranberries, Marsala and reduce. Sauté the kale in a little garlic oil and serve on the foccacia with the kale on and the duck sliced on top.