Grilled Game Sausage Crepinettes with Wilted Greens
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Ingredients
| 2 bottles | balsamic vinegar | | 1 lb. | magret of duck, with fat | | 1/2 lb. | pork butt | | 1/4 lb. | pancetta | | 1 tsp. | cumin seeds | | 1 tsp. | cinnamon | | 1 tsp. | salt | | 1/4 lb. | caul fat (available at specialty butcher shops) | | 4 tbsp. | extra-virgin olive oil | | 2 cloves | garlic, thinly sliced | | 2 cups | kale (bitter escarole), cut into 1/2-inch ribbons | | Salt, to taste | | Freshly ground black pepper, to taste |
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Instructions
Reduce the balsamic vinegar to 20 percent (syrup consistency). Set aside.
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, approximately 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and cook through, 4 to 5 minutes per side. Set aside.
In a large 12- to 14-inch sauté pan, heat the olive oil until just smoking. Add the garlic and sauté until very light brown, approximately 2 minutes. Toss in the kale and sauté, stirring quickly, 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. Place 2 crepinettes on each plate, drizzle the balsamic syrup over the greens, and serve.