Duck and Potato Crepinettes with Wilted Greens and

Name: Duck and Potato Crepinettes with Wilted Greens and Balsamic Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the grill or broiler.
2
Cut the duck meat and pancetta into 1/4-inch cubes.
3
Run the meat through a meat grinder.
4
Place the potatoes in a pan, cover with cool water and place over medium-high heat.
5
Cook until just tender, then refresh in cool water and set aside.
6
In a large mixing bowl, combine the ground meat and the potatoes with the cinnamon, cumin, and salt.
7
Mix very well, then divide the mixture into 8 equal oval patties, about 1/2-inch thick.
8
Wrap each patty in caul fat.
9
Place the patties under the broiler or on the grill and cook through, about 4 to 5 minutes per side.
10
Set aside.
11
In a large 12 to 14-inch saute pan, heat the olive oil until just smoking.
12
Add the garlic and saute until very light brown, about 2 minutes.
13
Toss in the kale and saute, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft.
14
Remove from the heat and season with salt and pepper.
15
Divide the mixture evenly among 4 plates, place 2 crepinettes over each portion and serve with balsamic syrup drizzled over.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Duck and Potato Crepinettes with Wilted Greens and Balsamic Syrup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck and Potato Crepinettes with Wilted Greens and Balsamic Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions