Duck And Potato Crepinettes, Wilted Greens, Balsamic Syrup

By á-174942

Ingredients

• 1 pound magret with duck fat
• 1/2 pound pancetta
• 2 large Yukon Gold potatoes peeled, and cut into 1/4" dice
• 1 teaspoon cinnamon
• 1 teaspoon cumin seeds
• 1 tablespoon salt
• 1/4 pound caul fat (available at specialty butcher shops)
• 4 tablespoons extra-virgin olive oil
• 2 garlic cloves thinly sliced
• 2 cups kale chiffonade - (1/2" ribbons)
• Salt to taste
• Freshly-ground black pepper to taste
• 2 bottles balsamic vinegar - (16 oz ea) reduced by 3/4

Details

Servings 4

Preparation

Step 1

Preheat the grill or broiler.

Cut the duck meat and pancetta into 1/4-inch cubes. Run the meat through a meat grinder.

Place the potatoes in a pan, cover with cool water and place over medium-high heat. Cook until just tender, then refresh in cool water and set aside.

In a large mixing bowl, combine the ground meat and the potatoes with the cinnamon, cumin, and salt. Mix very well, then 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 evenly among 4 plates, place 2 crepinettes over each portion and serve with balsamic syrup drizzled over.

This recipe yields 4 servings.