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Duck Bolognese

<p>Bolognese is a great use for duck legs and can be made in large batches and frozen for when you need a quick meal.</p>

<p>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&hellip; they may be better suited for a more flavorful preparation like asian stir-fry.</p>

<p>Remove all the fat and skin from the duck legs before grinding.</p>

<p>Makes 4 servings</p>
<img border="0" src="//images.ctfassets.net/g2i64tmz0zdu/5LLm9pW7RhzwEYDyfq4KBX/5f96af5d0989f1234f884da5d62eb9d0/Duck_Bolognese.jpg" />
<h2>Ingredients</h2>

<ul>
	<li style="font-size: 12px;">6 Duck legs, coarse ground and patted dry with paper towel</li>
	<li style="font-size: 12px;">6 Oz Pancetta, finely diced</li>
	<li style="font-size: 12px;">2 Tbsp Olive oil</li>
	<li style="font-size: 12px;">1 Onion, finely chopped</li>
	<li style="font-size: 12px;">1 Carrot, peeled and finely chopped</li>
	<li style="font-size: 12px;">1 Small celery root, peeled and finely chopped</li>
	<li style="font-size: 12px;">1 Tbsp Salt</li>
	<li style="font-size: 12px;">&frac14; Cup Tomato paste</li>
	<li style="font-size: 12px;">2 Cups Dry white wine</li>
	<li style="font-size: 12px;">2 Bay leaves</li>
	<li style="font-size: 12px;">3 Sprig Thyme</li>
	<li style="font-size: 12px;">2 Quart Chicken stock, low sodium</li>
	<li style="font-size: 12px;">1 Cup Milk</li>
</ul>
<img border="0" src="//images.ctfassets.net/g2i64tmz0zdu/4KYO56MaokWDFG6HRU8SVr/623874a318e2f3e2bacb86c0bd1590c8/Duck_Bolognese_2.jpg" />
<h2>Steps</h2>

<ol style="font-size:12px">
	<li>Heat the oil in a large heavy bottomed pot over medium high heat.</li>
	<li>When the oil just begins to smoke, add the ground duck and pancetta and cook until browned all over, approximately 5-8 minutes.</li>
	<li>Drain off the excess fat from the pot, leaving 2-3 Tbsp.</li>
	<li>Add the onion, carrot, celery root and salt to the pot and cook for a further 5 minutes or until the onions are translucent.</li>
	<li>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.</li>
	<li>Add the white wine to the pot and use a wooden spoon to scrape the browned bits off the bottom of the pot.</li>
	<li>Cook the wine until it is almost evaporated then add the chicken stock, bay leaves and thyme.</li>
	<li>Turn the heat to low and gently cook the bolognese for 2&frac12; hours. The sauce should be barely bubbling at this point, only the odd bubble bursting now and again.</li>
	<li>Check the meat for tenderness, it should melt in your mouth. If not, continue to cook and check at 30 minute intervals.</li>
	<li>Once cooked, adjust the seasoning with salt.</li>
	<li>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.</li>
</ol>
<img border="0" src="//images.ctfassets.net/g2i64tmz0zdu/fY8WQmIIpEbjoZXbxXMdi/4004575e9f894c58398a6c630c5cd407/Duck_Bolognese_3.jpg" />

Bolognese is a great use for duck legs and can be made in large batches and frozen for when you need a quick meal.

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