0.3 pound caul fat available at specialty butcher shops
2 cloves garlic thinly sliced
2 cups kale chiffonade
4 tablespoons olive oil extra-virgin
0.5 pound pancetta
1 tablespoon salt
4 servings salt and pepper
2 large yukon gold potatoes peeled cut into 1/4-inch dice
1 pound magret with duck fat
Equipment
frying pan
mixing bowl
grill
broiler
meat grinder
Directions
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.
