Ingredients Jump to Instructions ↓

  1. 1 pound Magret of duck with fat

  2. 1/2 pound pork butt

  3. 1/4 pound Pancetta

  4. 1 teaspoon cumin seeds

  5. 1 teaspoon cinnamon

  6. 1 teaspoon salt

  7. 1/4 pound caul fat (available at specialty butcher shops)

  8. 4 tablespoons extra virgin olive oil

  9. 2 cloves garlic, thinly sliced

  10. 2 cups kale ( bitter escarole), cut into 1/2-inch ribbons Salt and freshly ground pepper to taste

  11. 2 bottles balsamic vinegar, reduced to

  12. 20 percent to syrup

Instructions Jump to Ingredients ↑

  1. Preheat the broiler or 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 broiler or on the grill and cook through, about 4 to 5 minutes per side. Set aside. In a large 12- to 14-inch saute pan, heat the olive oil until just smoking. Add the garlic and saute until very light brown, about 2 minutes. Toss in the kale and saute, 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.


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