Grilled Game Sausage Crepinettes with Wilted Kale
Yield
4 servingsPrep
45 minCook
15 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
duck meat, magret
with fat |
* |
| ½ | pound |
pork shoulder
|
|
| ¼ | pound |
pancetta
|
*
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | pound |
caul fat
|
* |
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
thinly sliced |
|
| 2 | cups |
kale
cut into 1/2-inch ribbons |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | bottles |
balsamic vinegar
reduced to 20% syrup |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
duck meat, magret
with fat |
* |
| 226.8 | g |
pork shoulder
|
|
| 113.4 | g |
pancetta
|
*
|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 113.4 | g |
caul fat
|
* |
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
thinly sliced |
|
| 473 | ml |
kale
cut into 1/2-inch ribbons |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | bottles |
balsamic vinegar
reduced to 20% syrup |
*
|
Directions
Preheat the broiler or grill.
Cut the duck, pork butt and pancetta into ¼ 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 ½-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 and serve.
