DUCK BOLOGNESE
Steps:
- Reconstitute the dried porcini mushrooms in a cup of hot water for 30 minutes. Drain mushrooms, squeeze dry, and chop coarsely; keep liquid for another use. (See note at end.) Chop coarsely the celery, carrots, onion, fennel and garlic. Put together with the mushrooms in a food processor to chop into a fine mixture. Saute in oil over med-high heat for 10-15 minutes, until it has browned a little. A large saute pan is best, to avoid crowding. Add duck, mix with vegetables, and cook until brown. After browned, add brandy and then red wine. Cook until wine is almost cooked off. Add 2 cans of chopped tomatoes with their juice. Drain juice from 3rd can, keeping the juice, and adding tomatoes to the pan. (This can all be moved to a heavy pot at this point). Add crushed juniper berries, thyme, sage, bay leaf and heavy cream. Add pepper to taste. Mix together the juice drained from the 1 can of tomatoes with the can of chicken stock, and keep nearby. Bring sauce to a simmer and let cook, partially covered, for several hours, watching the sauce so that it doesn't dry out. When the liquid is getting so low that the solids are barely sticking to the bottom of the pot, add the tomato juice/chicken stock mixture, little by little, so that it doesn't become too soupy. If that liquid runs out, add more chicken stock or just water. Once the sauce has cooked for an hour, it is good to go, but more cooking time will mean a deeper sauce. Makes enough sauce for 1.5 - 2 lbs dried pasta. (Note: I always forget to soak the dried porcinis early enough. So I usually start them soaking when I begin the rest of the dish, then when they are ready, I quickly saute them alone in a bit of oil, and once browned, add them to the pot, wherever it is in the cooking process. For an even deeper flavor, some of the porcini liquid can be added in, although add too much and it will dominate.)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #cuisine #occasion #north-american #main-dish #pork #american #southern-united-states #fall #seasonal #wild-game #meat #pork-sausage
You'll also love
Md MAHADEE
[email protected]Thanks for sharing this recipe!
Legitflip mama
[email protected]This is a dish that I will definitely be making again.
celestialcloxds
[email protected]I would definitely recommend this recipe to anyone who loves duck.
Mohammod amirali Amir ali
[email protected]Overall, I really enjoyed this recipe. It's a great way to enjoy duck, and the sauce is delicious.
Reaz Hossin
[email protected]I found that the sauce was a little too salty for my taste. Next time, I'll use less salt.
Itai Zinyembe
[email protected]This recipe was a bit time-consuming, but it was definitely worth the effort. The finished dish was amazing!
erica banganay
[email protected]I'm a big fan of duck, and this bolognese is one of my favorite ways to enjoy it. The sauce is so rich and flavorful, and it pairs perfectly with the tender duck meat.
Clévér Réx
[email protected]This is a great recipe for a special occasion dinner. It's sure to impress your guests.
Anish Bhori
[email protected]I love how versatile this dish is. I've served it over pasta, polenta, and even mashed potatoes.
Mugabe Felex
[email protected]This was my first time cooking duck, and I'm so glad I tried this recipe. It was easy to follow and the results were amazing.
Gibril Dumbuya
[email protected]I've made this dish twice now and both times it turned out wonderfully.
Emaan Qureshi
[email protected]This duck bolognese was absolutely delicious! The duck meat was so flavorful and tender, and the sauce was rich and flavorful.