Instructions: Reduce the balsamic vinegar to 20 percent to syrup consistancy. Set aside.

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. Place 2 crepinettes on each plate, drizle the balsamic syrup over the greens, and serve.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Grilled Game Sausage Crepinettes With Wilted Greens And Balsamic Syrup".

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