Title: Grilled Game Sausage Crepinettes With Wilted
Categories: Wasnone
Yield: 4 servings
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 shops)
4 TB extra virgin olive oil
2 cloves garlic, -- thinly sliced
2 c 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
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.
