Place one cup garlic in a nine-inch baking dish and cover with olive oil. Roast in a 300-degree-Fahrenheit oven for 30 minutes, until just golden and fork-tender.

Toast buckwheat in duck fat; add the rest of the ingredients, cover and simmer until soft, about 20 minutes. Set aside.

Boil the pasta in salted water for 10 minutes. Drain pasta and reserve some of the water.

Heat duck fat in sauté pan till hot. Add mushrooms and cook till al dente. Add 1/4 cup roasted garlic, pasta, reserved pasta water, and prepared buckwheat. Toss to coat and add chives and kale. Check and adjust seasoning before eating.