|1 pounds||Magret of duck with fat|
|½ pounds||Pork butt|
|1 teaspoon||Cumin seeds|
|¼ pounds||Caul fat (available at specialty butcher shops)|
|4 tablespoons||Extra virgin olive oil|
|2||Cloves garlic,; thinly sliced|
|2 cups||Kale (bitter escarole), cut into 1/2-inch ribbons|
|Salt and freshly ground pepper to taste|
|2||Bottles balsamic vinegar, reduced to 20 percent to syrup|
Preheat the broiler or grill.
Cut the duck, pork butt and pancetta into ¼-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 ½-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.
Yield: 4 servings
Posted to MC-Recipe Digest V1 #270 Date: Tue, 29 Oct 1996 23:09:23 -0500 From: Meg Antczak <meginny@...>
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