Grilled game sausage crepinettes w/wilted greens & balsamic
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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@...>