Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      bottles       balsamic vinegar
   1      pound         magret of duck with fat
     1/2  pound         pork butt
     1/4  pound         pancetta
   1      teaspoon      cumin seeds
   1      teaspoon      cinnamon
   1      teaspoon      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 -- (bitter escarole),
                        -- cut 1/2" ribbons
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Reduce the balsamic vinegar to 20 percent to syrup consistancy. Set aside. Preheat the broiler or 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 broiler 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. Place 2 crepinettes on each plate, drizle the balsamic syrup over the greens, and serve. Comments: The original recipe title as listed is "Grilled Game Sausage Crepinettes With Wilted Greens And Balsamic Syrup". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5685)