Duck Bolognese Recipe

Inspired by The Dandelion

Time2h

Serves4

sunny side duck egg, strozzapreti pasta

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Ingredients

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Ingredients for Duck Bolognese and Strozzapreti Pasta

2 pieces Duck legs

2 tbs olive oil

1 piece Onion, finely chopped

1 piece Carrot, finely chopped

1 piece Celery stalk, finely chopped

4 cloves Garlic, minced

14 1/8 oz (400 g) Canned tomatoes, crushed

1 cup Red wine

2 pieces Bay leaves

1 tsp Thyme, fresh

to taste Celtic sea salt

to taste black pepper

10.6 oz (300 g) Strozzapreti pasta

2 pieces Duck eggs

1 3/4 oz (50 g) Parmesan cheese, grated

Method

Cooking Instructions

Prepare Duck Bolognese

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened.

Brown the Duck

Add the duck legs to the pot and brown them on all sides.

Add Flavorings

Stir in minced garlic and cook for another minute. Pour in the red wine and let it reduce for about 5 minutes.

Simmer the Sauce

Add the crushed tomatoes, bay leaves, thyme, salt, and pepper. Cover and let it simmer on low heat for about 1.5 hours, until the duck is tender.

Cook the Pasta

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

Shred the Duck

Once the duck is cooked, remove it from the pot, shred the meat, and discarding the bones. Return the shredded meat to the sauce.

Prepare the Duck Eggs

In a non-stick skillet, fry the duck eggs sunny side up.

Combine and Serve

Toss the cooked strozzapreti pasta with the duck bolognese sauce. Serve topped with a sunny side duck egg and sprinkle with grated Parmesan cheese.