Recipe courtesy of Mario Batali
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound Magret of duck with fat
  • 1/2 pound pork butt
  • 1/4 pound Pancetta
  • 1 teaspoon cumin seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/4 pound 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 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.

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