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

shop 4 tablespoons extra virgin olive oil

2 cloves garlic -- thinly sliced

2 cups kale (bitter escarole) -- cut in 1/2" 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 1/4-inch 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 1/2-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 equally on 4 plates and serve.