Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound magret of duck with fat

  3. 1/2 pound pork butt

  4. 1/4 pound pancetta

  5. 1 teaspoon cumin seeds

  6. 1 teaspoon cinnamon

  7. 1 teaspoon salt

  8. 1/4 pound caul fat --

  9. specialty butcher shops)

  10. 4 tablespoons extra virgin olive oil

  11. 2 cloves garlic -- thinly

  12. sliced 2 cups kale -- (bitter escarole),

  13. -- cut into 1/2-inch ribbons

  14. salt and freshly ground

  15. pepper to taste

  16. 2 bottles balsamic vinegar

  17. reduced to 20 percent to syrup

Instructions Jump to Ingredients ↑

  1. Preheat the grillCut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat through a grinder. The mixture should be quite rough.

  2. 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.

  3. 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.

  4. Divide the mixture equally on 4 plates and serve.


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