Grilled Game Sausage With Wilted Greens

Ingredients

1 pound magret of duck with fat
1/2 pound pork butt
1/4 pancetta
1 teaspoon cumin seeds
1 teaspoon cinnamon
1 teaspoon salt
1/4 caul fat available at specialty butcher
4 tablespoons extra-virgin olive oil
2 slices garlic thinly
2 kale
2 bottles balsamic vinegar
20 syrup

Instructions

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 12to 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.