Grilled Garden Cheese San
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 shop
4 tb Extra virgin olive oil
2 Cloves garlic, thinly sliced
2 c 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
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 shop
4 tb Extra virgin olive oil
2 Cloves garlic, thinly sliced
2 c 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.
Yield: 4 servings
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.
Yield: 4 servings