Recipe courtesy of Mario Batali
Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 pound magret, with duck fat
  • 1/2 pound pancetta
  • 2 large Yukon Gold potatoes, peeled and cut into 1/4-inch dice
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin seeds
  • 1 tablespoon 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 chiffonade (1/2-inch ribbons)
  • Salt and pepper
  • 2 (16-ounce) bottles balsamic vinegar, reduced by 3/4

Directions

Preheat the grill or broiler.

Cut the duck meat and pancetta into 1/4-inch cubes. Run the meat through a meat grinder.

Place the potatoes in a pan, cover with cool water and place over medium-high heat. Cook until just tender, then refresh in cool water and set aside.

In a large mixing bowl, combine the ground meat and the potatoes with the cinnamon, cumin, and salt. Mix very well, then 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 evenly among 4 plates, place 2 crepinettes over each portion and serve with balsamic syrup drizzled over.

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