|2||cloves garlic, -- thinly|
|2||bottles balsamic vinegar,|
|Date: Tue, 29 Oct 1996 23:09:23|
1 lb Magret of duck with fat
½ lb pork butt
¼ lb pancetta
1 ts cumin seeds
1 ts cinnamon
1 ts salt
¼ lb caul fat (available at
: specialty butcher shops) 4 TB extra virgin olive oil
2 c kale (bitter escarole), cut : into ½-inch ribbons : Salt and freshly ground : pepper to taste
: -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
Recipe By :MOLTO MARIO SHOW #MB5685 Serving Size : Preparation Time : Categories :New Text Import
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