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Ингредиенты
- 2 bot Balsamic vinegar
- 1 lb Magret of duck with fat
- 1/2 lb Pork butt
- 1/4 lb Pancetta
- 1 tsp Cumin seeds
- 1 tsp Cinnamon
- 1 tsp Salt
- 1/4 lb Caul fat (available at specialty butcher shops)
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 2 x Garlic cloves thinly sliced
- 2 c. Kale (bitter escarole) cut 1/2" ribbons Salt to taste Freshly-grnd black pepper to taste
Инструкции
- Reduce the balsamic vinegar to 20 percent to syrup consistancy. Set aside.
- Preheat the broiler or possibly grill.
- Cut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat through a grinder. The mix should be quite rough.
- In a large mixing bowl, combine the grnd meat with the cinnamon, cumin and salt. Mix very well. Divide the mix into 8 equal oval patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or possibly on the grill and cook through, about 4 to 5 min per side. Set aside.
- In a large 12- to 14-inch saute/fry pan, heat the extra virgin olive oil till just smoking. Add in the garlic and saute/fry till very light brown, about 2 min. Toss in the kale and saute/fry, stirring quickly, about 2 to 3 min, till just wilted but not too soft. Remove from the heat and season with salt and pepper.
- Divide the mix equally on 4 plates. Place 2 crepinettes on each plate, drizle the balsamic syrup over the greens, and serve.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Grilled Game Sausage Crepinettes With Wilted Greens And Balsamic Syrup".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 441 | |
| Calories from Fat 159 | 36% |
| Total Fat 17.95g | 22% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 37mg | 12% |
| Sodium 1071mg | 45% |
| Potassium 605mg | 17% |
| Total Carbs 44.42g | 12% |
| Dietary Fiber 0.8g | 3% |
| Sugars 35.78g | 24% |
| Protein 15.12g | 24% |
