Preparation:
Preheat the 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 grill or on the grill and cook through, about 4 to 5 minutes per side. Set aside.
In a large 12- to 14-inch sauté‚ pan, heat the olive oil until just smoking. Add the garlic and sauté‚ until very light brown, about 2 minutes. Toss in the kale and sauté‚, 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. |
