astray recipes: Grilled game sausage crepinettes with wilted greens and b

Categories: Molto
Yield: 4 servings

Measure	Ingredient
1 pounds	Magret of duck with fat
½ pounds	Pork butt
¼ pounds	Pancetta
1 teaspoon	Cumin seeds
1 teaspoon	Cinnamon
1 teaspoon	Salt
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 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

MOLTO MARIO SHOW #MB5685

grilled game sausage crepinettes with wilted greens and b