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Ингредиенты
- 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 shop
- 4 Tbsp. Extra virgin extra virgin olive oil
- 2 x Cloves garlic, thinly sliced
- 2 c. Kale (bitter escarole), cut in 1/2" ribbons Salt and freshly grnd pepper, to taste
- 2 bot balsamic vinegar, reduced to 20 percent, to syrup
Инструкции
- 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 and serve.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1375g | |
| Calories 1763 | |
| Calories from Fat 637 | 36% |
| Total Fat 71.81g | 90% |
| Saturated Fat 13.18g | 53% |
| Trans Fat 0.06g | |
| Cholesterol 149mg | 50% |
| Sodium 4284mg | 179% |
| Potassium 2420mg | 69% |
| Total Carbs 177.69g | 47% |
| Dietary Fiber 3.3g | 11% |
| Sugars 143.12g | 95% |
| Protein 60.48g | 97% |
