Bolognese is a great use for duck legs and can be made in large batches and frozen for when you need a quick meal.
As hunters we have to be accepting of the fact that wild game has a lot of variability in flavor. There are many factors at play here, too many to get into for this recipe. To keep it simple, if the ducks come from a soupy, funky slough… they may be better suited for a more flavorful preparation like asian stir-fry.
Remove all the fat and skin from the duck legs before grinding.
Makes 4 servings

Ingredients
- 6 Duck legs, coarse ground and patted dry with paper towel
- 6 Oz Pancetta, finely diced
- 2 Tbsp Olive oil
- 1 Onion, finely chopped
- 1 Carrot, peeled and finely chopped
- 1 Small celery root, peeled and finely chopped
- 1 Tbsp Salt
- ¼ Cup Tomato paste
- 2 Cups Dry white wine
- 2 Bay leaves
- 3 Sprig Thyme
- 2 Quart Chicken stock, low sodium
- 1 Cup Milk

Steps
- Heat the oil in a large heavy bottomed pot over medium high heat.
- When the oil just begins to smoke, add the ground duck and pancetta and cook until browned all over, approximately 5-8 minutes.
- Drain off the excess fat from the pot, leaving 2-3 Tbsp.
- Add the onion, carrot, celery root and salt to the pot and cook for a further 5 minutes or until the onions are translucent.
- Add the tomato paste and cook until the paste turns a dark red and starts to stick to the bottom of the pot. If the tomato paste appears to be about to burn, go to the next step immediately.
- Add the white wine to the pot and use a wooden spoon to scrape the browned bits off the bottom of the pot.
- Cook the wine until it is almost evaporated then add the chicken stock, bay leaves and thyme.
- Turn the heat to low and gently cook the bolognese for 2½ hours. The sauce should be barely bubbling at this point, only the odd bubble bursting now and again.
- Check the meat for tenderness, it should melt in your mouth. If not, continue to cook and check at 30 minute intervals.
- Once cooked, adjust the seasoning with salt.
- To serve, toss liberally with your favorite pasts and top with fresh ground black pepper and freshly grated parmesan. For a different twist, make into a baked pasta dish.
