Ingredients
- 20 syrup
- 2 kale
- 2 bottles balsamic vinegar
- 1/4 pancetta
- 1/4 caul fat available at specialty butcher
- 325 gr magret of duck with fat
- 130 gr pork butt
- 60 ml extra-virgin olive oil
- 3 gr cinnamon
- 3 gr salt
- 2 gr cumin seeds
- 2 slices garlic thinly (cloves sliced)
Preheat the broiler or grill Cut the duck, pork butt and Pancetta into 1 cm 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 cm 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 36 cm 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.
