Duck and Potato Crepinettes with Wilted Greens and Balsamic Syrup (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat the grill or broiler.
2. Cut the duck meat and pancetta into 1/4-inch cubes. Run the meat through a meat grinder.
3. 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.
4. 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.
5. 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.
6. Divide the mixture evenly among 4 plates, place 2 crepinettes over each portion and serve with balsamic syrup drizzled over.
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