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0
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| yield : 4 servings |
ingridients :
| 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 shops) | | 4 |
tb |
Extra virgin olive oil | | 2 |
|
Cloves garlic,; thinly sliced | | 2 |
c |
Kale (bitter escarole), cut into 1/2-inch ribbons | |
|
Salt and freshly ground pepper to taste | | 2 |
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Bottles balsamic vinegar, reduced to 20 percent to syrup |
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directions :
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 sautJ until very light brown, about 2 minutes. Toss in the kale and sautJ, 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.
Posted to MC-Recipe Digest V1 #270
Date: Tue, 29 Oct 1996 23:09:23 -0500
From: Meg Antczak <meginny[at]frontiernet.net> |
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