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.

Cut the duck meat and pancetta into 1/4-inch cubes. Run the meat through a meat grinder.

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.

Yield: 4 servings
Total cooking time: 45 minutes
Difficulty level: moderate