1 pound Magret of duck with fat
1/2 pound pork butt
1/4 pound Pancetta
1 teaspoon cumin seeds
1 teaspoon cinnamon
1 teaspoon salt
1/4 pound caul fat available at specialty butcher
shop 4 tablespoons extra virgin olive oil
2 cloves garlic — thinly sliced
2 cups kale (bitter escarole) — cut in 1/2″ 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.
Divide the mixture equally on 4 plates and serve.