Duck Bolognese, Fettuccine, Parmesan

Duck Bolognese

Pair With

Nº 78

Cabernet sauvignon


rich, earthy


2 hours 


1 ½ Lbs. ground duck meat

1 cup onion (brunoise)

1 cup celery (brunoise)

1 cup carrots (brunoise)

3 cup fennel (bulbs & tops diced, small)

1 Tbsp. ground allspice

½ cup tomato paste

2 cup red wine

1 14 oz. can of chopped tomato

1 Qt. veal demi glaze

½ cup grated parmesan

¼ cup parsley (chopped) 

1 Lb. fresh fettuccine

olive oil



For the Duck Bolognese: in a large sauce pot, sauté onion, carrots, celery, & fennel with olive oil. Cook until mirapoix is caramelized. Add ground duck meat and cook into mirapoix using a smasher to break up the meat. Once meat is cooked through add tomato paste & cook for 2 minutes stirring constantly. Add chopped tomato & reduce tomato liquid till thick. Deglaze pan with red wine & reduce until wine is almost gone add veal Demi glacé & allspice, bring to a boil & reduce heat to a simmer stirring occasionally to make sure it's not burning. Reduce until sauce is thick.

For the Pasta: bring a pot of water to a boil season with salt & cook fresh pasta about 3-4mins. The pasta should still have a little bite to it. Add pasta to sauce & cook using a little pasta water to adjust thickness of the sauce.

To plate: place pasta in center of platter, finish with ½ of the parmesan and top with chopped parsley. Serve.