Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      cloves        garlic -- thinly
                        sliced
   2      cups          kale -- (bitter escarole),
                        -- cut
                        into 1/2-inch ribbons
                        salt and freshly ground
                        pepper to taste
   2      bottles       balsamic vinegar
                        reduced to 20 percent to
                        syrup

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.