Recipe - Grilled Game Hens With Yogurt And Spices

1 pound Magret of duck with fat
One half pound Pork butt
One fourth pound Pancetta
1 teaspoon Cumin seeds
1 teaspoon Cinnamon
1 teaspoon Salt
One fourth pound Caul fat (available at
specialty butcher shops)
4 tablespoon Extra virgin olive oil
2 Cloves garlic,; thinly
cut or sliced up
2 cup Kale (bitter escarole), cut
into 1/2inch ribbons
Salt and freshly ground
pepper to taste
2 Bottles balsamic vinegar,
reduced to 20 percent to
syrup

Preheat the broiler or grill.

Cut the duck, pork butt and pancetta into 1/4inch 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 1/2inch 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 14inch 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.

Yield: 4 servings
Posted to MCRecipe Digest V1 #270

Date: Tue, 29 Oct 1996 23:09:23 0500

From: Meg Antczak meginny@frontiernet.net