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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 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 |
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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 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.
Posted to MC-Recipe Digest V1 #354
Recipe by: Molto Mario
From: "suechef[at]sover.net" <suechef[at]sover.net>
Date: Thu, 26 Dec 1996 13:17:38 -0500 (EST) |
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