| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | lb | Magret of duck with fat |
| 1/2 | lb | Pork butt |
| 1/4 | lb | Pancetta |
| 1 | t | Cumin seeds |
| 1 | t | Cinnamon |
| 1 | t | Salt |
| 1/4 | lb | Caul fat available at |
| specialty butcher shop | ||
| 4 | T | Extra virgin olive oil |
| 2 | Cloves garlic, thinly sliced | |
| 2 | c | Kale, bitter escarole cut |
| in 1/2" ribbons | ||
| Salt and freshly ground | ||
| pepper to taste | ||
| 2 | Bottles balsamic vinegar | |
| reduced to 20 percent to | ||
| syrup |
INSTRUCTIONS
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. Yield: 4 servings Posted to MC-Recipe Digest V1 #354 Recipe by: Molto Mario From: "suechef@sover.net" <suechef@sover.net> Date: Thu, 26 Dec 1996 13:17:38 -0500 (EST)
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