Recipe By : Molto Mario
Serving Size : 4 Preparation Time :0:00
Categories : Sausages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Magret of duck with fat
1/2 lb Pork butt
1/4 lb Pancetta
1 ts Cumin seeds
1 ts Cinnamon
1 ts Salt
1/4 lb Caul fat -- available at
- specialty butcher shop
4 tb Extra virgin olive oil
2 cl Garlic -- thinly sliced
2 c Kale (bitter escarole) --
- cut in 1/2" ribbons
Salt -- to taste
Freshly ground pepper --
- to taste
2 Bottles balsamic vinegar --
- reduced to 20% (syrup)
Preheat the broiler or grill.
Cut the duck, pork butt and Pancetta into 1/4" 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" 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" 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.
