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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