1 lb Magret of duck with fat

1/2 lb pork butt

1/4 lb pancetta

1 ts cumin seeds

1 ts cinnamon

1 ts salt

1/4 lb caul fat (available at

: specialty butcher shops) 4 TB extra virgin olive oil

2 cloves garlic, -- thinly

: sliced 2 c 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 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 saute pan, heat the olive oil until just smoking. Add the garlic and sautJ until very light brown, about 2 minutes. Toss in the kale and sautJ, 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. Recipe By :MOLTO MARIO SHOW #MB5685 Serving Size

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