Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Lazio & Roma IV
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.

Categories:

IDEAS YOU'LL LOVE

Grilled Sicilian Sausage Pizza

Recipe courtesy of Liberty Market

Roasted Game Hen with Toulouse Sausage and Cassoulet

Recipe courtesy of Ivy Magruder

Grilled Sausages with Grapes and Cabbage

Recipe courtesy of Mario Batali

Grilled Quail and Andouille Sausage Ragu

Recipe courtesy of Emeril Lagasse

Grilled Sausages with German Potato Salad

Recipe courtesy of Patrick Decker

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here