Grilled Game Sausage Crepinettes with Wilted Greens and Balsamic Syrup

• 1 pound Magret of duck with fat
• 1/2 pound pork butt
• 1/4 pound Pancetta
• 1 teaspoon cumin seeds
• 1 teaspoon cinnamon
• 1 teaspoon 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 (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

1. Preheat the broiler or grill
2. Cut the duck, pork butt and Pancetta into 1/4-inch cubes.
3. Run the meat through a grinder.
4. The mixture should be quite rough.
5. In a large mixing bowl, combine the ground meat with the cinnamon, cumin and salt.
6. Mix very well.
7. 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 equally on 4 plates and serve.

magret, pork butt, cumin seeds, cinnamon, salt, extra virgin olive oil, garlic, kale, salt, balsamic vinegar

Taken from www.foodnetwork.com/recipes/mario-batali/grilled-game-sausage-crepinettes-with-wilted-greens-and-balsamic-syrup-recipe.html (may not work)