Duck Bolognese Recipe

Duck Bolognese Directions

1. 1

   Prepare the Duck

   Heat the olive oil in a large pot over medium heat. Add the duck legs, skin-side down, and sear until browned on both sides, about 5-7 minutes each side. Remove the duck and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrot, and celery. Cook until softened, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Add Tomatoes and Wine

   Pour in the crushed tomatoes and red wine. Stir to combine, scraping up any browned bits from the bottom of the pot.

4. 4

   Simmer the Sauce

   Return the duck legs to the pot. Add the bay leaves, thyme, salt, and black pepper. Bring to a simmer, then reduce the heat to low. Cover and cook for about 1.5 to 2 hours, or until the duck is tender and easily pulls away from the bone.

5. 5

   Cook the Pasta

   While the sauce is simmering, cook the tagliatelle in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

6. 6

   Finish the Sauce

   Once the duck is cooked, remove it from the pot. Shred the meat, discarding the bones and skin. Return the shredded duck to the sauce and stir in the diced pear. Simmer for an additional 5 minutes.

7. 7

   Serve

   Serve the Duck Bolognese over the tagliatelle. Top with grated Parmesan cheese and enjoy!