| 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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