BBQ & Grill
Grilled Game Sausage Crepinettes With Wilted
Chicken grilled with pineapple, soy sauce, and island spices for a sweet-savory tropical flavor.
Ingredients:
- 1 no ingredients
- 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
Directions:
- 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.