Duck and Potato Crepinettes with Wilted Greens and Balsamic Syrup
- 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
Preheat the grill or broiler.
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.
Recipe copyright Mario Batali, 2002. All Rights Reserved.
Seared Magret Duck Breasts with Duck Fat, Pan-Roasted Fingerling Potatoes, Haricots Verts and a Balsamic Cherry Reduction
Recipe courtesy of Emeril Lagasse