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Grilled Game Sausage Crepinettes with Wilted Greens

2 bottles balsamic vinegar
1 lb. magret of duck, with fat
1/2 lb. pork butt
1/4 lb. pancetta
1 tsp. cumin seeds
1 tsp. cinnamon
1 tsp. salt
1/4 lb. caul fat (available at specialty butcher shops)
4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
2 cups kale (bitter escarole), cut into 1/2-inch ribbons
Salt, to taste
Freshly ground black pepper, to taste


Reduce the balsamic vinegar to 20 percent (syrup consistency). Set aside. 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, approximately 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and cook through, 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, approximately 2 minutes. Toss in the kale and saute, stirring quickly, 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. Place 2 crepinettes on each plate, drizzle the balsamic syrup over the greens, and serve.

Source: www.foodgeeks.com