Grilled game sausage crepinettes with wilted greens and b

4 servings

Ingredients

Quantity Ingredient
1 pounds Magret of duck with fat
½ pounds Pork butt
¼ pounds Pancetta
1 teaspoon Cumin seeds
1 teaspoon Cinnamon
1 teaspoon Salt
¼ pounds Caul fat (available at
Specialty butcher shops)
4 tablespoons Extra virgin olive oil
2 Cloves garlic, thinly
Sliced
2 cups Kale (bitter escarole), cut
Into 1/2-inch ribbons
Salt and freshly ground
Pepper to taste
2 Bottles balsamic vinegar,
Reduced to 20 percent to
Syrup

Directions

Preheat the broiler or grill

Cut the duck, pork butt and Pancetta into ¼-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 ½-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

MOLTO MARIO SHOW #MB5685

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