1 pound magret of duck with fat
1/2 pound pork butt
1/4 pound pancetta
1 teaspoon cumin seeds
1 teaspoon cinnamon
1 teaspoon salt
1/4 pound caul fat -- (available at
specialty butcher shops)
4 tablespoon extra virgin olive oil
2 cloves garlic -- thinly
sliced
2 cups kale -- (bitter escarole),
-- cut
into 1/2-inch ribbons
salt and freshly ground
pepper to taste
2 bottles balsamic vinegar
reduced to 20 percent to
syrup
Instructions:
Preheat the grill Cut the duck, pork butt and Pancetta into 1/4-inch
cubes. Run the meat through a grinder. The mixture should be quite
rough. In a large mixing bowl, combine the ground meat with the cinnamon,
cumin and salt. Mix very well. Divide the mixture into 8 equal oval
patties, about 1/2-inch thick. Wrap each patty in caul fat. Place
the patties under the grill or on the grill and cook through, about
4 to 5 minutes per side. Set aside. In a large 12- to 14-inch sauté‚
pan, heat the olive oil until just smoking. Add the garlic and sauté‚
until very light brown, about 2 minutes. Toss in the kale and sauté‚,
stirring quickly, about 2 to 3 minutes, until just wilted but not
too soft. Remove from the heat and season with salt and pepper. Divide
the mixture equally on 4 plates and serve.
