Grilled Game Sausage Crepinettes With Wilted Greens And Balsamic

Directions

1. Reduce the balsamic vinegar to 20 percent to syrup consistancy. Set aside.
2. Preheat the broiler or possibly grill.
3. Cut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat through a grinder. The mix should be quite rough.
4. In a large mixing bowl, combine the grnd meat with the cinnamon, cumin and salt. Mix very well. Divide the mix into 8 equal oval patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or possibly on the grill and cook through, about 4 to 5 min per side. Set aside.
5. In a large 12- to 14-inch saute/fry pan, heat the extra virgin olive oil till just smoking. Add in the garlic and saute/fry till very light brown, about 2 min. Toss in the kale and saute/fry, stirring quickly, about 2 to 3 min, till just wilted but not too soft. Remove from the heat and season with salt and pepper.
6. Divide the mix equally on 4 plates. Place 2 crepinettes on each plate, drizle the balsamic syrup over the greens, and serve.
7. This recipe yields 4 servings.
8. Comments: The original recipe title as listed is "Grilled Game Sausage Crepinettes With Wilted Greens And Balsamic Syrup".