Duck And Potato Crepinettes, Wilted Greens, Balsamic Syrup

Recipe Ingredients

1 lb	454g / 16oz	Magret with duck fat
1/2 lb	227g / 8oz	Pancetta
2 lbs	908g / 32oz	Yukon Gold potatoes - peeled, and (large)
		Cut into 1/4" dice
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Cumin seeds
1 tablespoon	15ml	Salt
1/4 lb	113g / 4oz	Caul fat
		= (available at specialty butcher shops)
4 tablespoons	60ml	Extra-virgin olive oil
2		Garlic cloves - thinly sliced
2 cups	474ml	Kale chiffonade - (1/2" ribbons)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Balsamic vinegar - (16 oz ea) - reduced by 3/4

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E40) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.