| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Magret of duck with fat |
| 1/2 |
lb |
Pork butt |
| 1/4 |
lb |
Pancetta |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/4 |
lb |
Caul fat available at specialty butcher shop |
| 4 |
tb |
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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