Duck and Potato Crepinettes with Wilted Greens and Balsamic Syrup

Ingredients

• 1 pound magret
• with duck fat
• 1/2 pound pancetta
• 2 large Yukon Gold potatoes
• peeled and cut into 1/4-inch dice
• 1 teaspoon cinnamon
• 1 teaspoon cumin seeds
• 1 tablespoon 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 chiffonade (1/2-inch ribbons)
• Salt and pepper
• 2 (16-ounce) bottles balsamic vinegar
• reduced by 3/4

Instructions

1. Preheat the grill or broiler.
2. Cut the duck meat and pancetta into 1/4-inch cubes.
3. Run the meat through a meat grinder.
4. Place the potatoes in a pan, cover with cool water and place over medium-high heat.
5. Cook until just tender, then refresh in cool water and set aside.
6. In a large mixing bowl, combine the ground meat and the potatoes with the cinnamon, cumin, and salt.
7. Mix very well, then divide the mixture into 8 equal oval patties, about 1/2-inch thick.
8. Wrap each patty in caul fat.
9. Place the patties under the broiler or on the grill and cook through, about 4 to 5 minutes per side.
10. Set aside.
11. In a large 12 to 14-inch saute pan, heat the olive oil until just smoking.
12. Add the garlic and saute until very light brown, about 2 minutes.
13. Toss in the kale and saute, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft.
14. Remove from the heat and season with salt and pepper.
15. Divide the mixture evenly among 4 plates, place 2 crepinettes over each portion and serve with balsamic syrup drizzled over.