Ingredients
- 1 pound Magret of duck with fat
- 1/2 pound pork butt
- 1/4 pound Pancetta
- 1 teaspoon cumin seeds
- 1 teaspoon cinnamon
- 1 teaspoon 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 (bitter escarole), cut into 1/2-inch ribbons
- Salt and freshly ground pepper to taste
- 2 bottles balsamic vinegar, reduced to 20 percent to syrup
Description
Food Network
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