Duck Bolognese
Transform your pasta night with this luxurious Duck Bolognese, a rich and hearty twist on the classic Italian favorite. Tender, slow-braised duck legs are shredded into a silky tomato-based sauce infused with aromatic vegetables, fresh thyme, and a hint of dry white wine for depth. A touch of heavy cream adds indulgent creaminess, perfectly coating wide ribbons of pappardelle pasta. Topped with a sprinkle of freshly grated Parmesan cheese and vibrant parsley, this comforting dish is ideal for special dinners or an elevated weeknight treat. With bold flavors and an irresistible texture, this Duck Bolognese is a surefire way to impress.
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Recipe Information
Ingredients
- 4 pieces Duck legs
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large, finely diced Carrot
- 2 finely chopped Celery stalks
- 1 medium, finely diced Yellow onion
- 4 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 28 ounces Canned whole peeled tomatoes
- 2 cups Chicken stock
- 1 piece Bay leaf
- 2 sprigs Fresh thyme
- 0.5 cup Heavy cream
- 1 pound Pappardelle pasta
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Season the duck legs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat a large Dutch oven or heavy pot over medium heat and add olive oil. Sear the duck legs skin-side down until golden brown and crispy, about 5-7 minutes. Turn and brown the other side for 4-5 minutes. Remove the duck legs and set aside.
In the same pot, add the carrot, celery, and onion. Cook until softened, about 8 minutes, stirring occasionally. Add minced garlic and tomato paste, and cook for another 2 minutes until fragrant.
Deglaze the pot with white wine, scraping the bottom to release browned bits. Allow the wine to reduce by half, about 3 minutes.
Add the canned tomatoes, breaking them up with a wooden spoon, along with the chicken stock, bay leaf, and thyme sprigs. Stir to combine.
Return the duck legs to the pot, ensuring they are submerged in the sauce. Bring the mixture to a gentle simmer, cover, and cook on low heat for 2.5 hours, stirring occasionally.
After 2.5 hours, remove the duck legs from the pot. Shred the meat, discarding the skin and bones, and return the shredded duck meat to the sauce.
Stir in the heavy cream and adjust seasoning with the remaining salt and black pepper to taste. Let the sauce simmer, uncovered, for another 15 minutes to thicken slightly.
Meanwhile, cook the pappardelle pasta according to package instructions in salted boiling water. Reserve 1/2 cup of pasta water before draining.
Toss the cooked pappardelle with the duck Bolognese sauce, adding reserved pasta water a little at a time if additional moisture is needed.
Serve the Duck Bolognese topped with grated Parmesan cheese and fresh parsley for garnish.
Nutrition Facts
Calories |
6666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.1 g | 494% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1047 mg | 349% | |
| Sodium | 7438 mg | 323% | |
| Total Carbohydrate | 439.9 g | 160% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 66.2 g | ||
| Protein | 305.7 g | 611% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1134 mg | 87% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 6256 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
