Grilled Game Sausage Crepinettes With Wilted

Grilled Game Sausage Crepinettes With Wilted

Yield: 4 Servings

1 no ingredients

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

cloves garlic, -- thinly

sliced

2 c kale (bitter escarole), cut

into 1/2-inch ribbons

Salt and freshly ground

pepper to taste

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 sautJ until very light brown, about 2

minutes. Toss in the kale and sautJ, 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.

Yield: 4 servings