Culinary Complements
Duck Bolognese
Serves 6 - 8 persons
- 1 1/2 T olive oil
- 1 small yellow onion, diced
- 1 small leek, cleaned and thinly sliced
- 1 stalk celery, diced
- 1 bay leaf
- 3/4 lb coarsely ground duck meat (or use lean ground beef)
- 1/2 lb ground pork
- 2 T brandy
- 1/2 C dry red wine, such as Duckhorn Vineyards Napa Valley Cabernet Sauvignon
- 1 QT duck stock (or 3 C chicken stock + 1 C beef stock)
- 2 tsp juniper berries, ground
- 2 tsp fresh sage, chopped (or ½ tsp dried)
- 2 tsp fresh thyme leaves (or ½ tsp dried)
- 1 T garlic, chopped
- 2 tsp tomato paste
- 2 tsp cracked black pepper
- 1 T salt
- 1 1/2 C canned tomatoes, drained and chopped
- 1/2 C milk
Heat olive oil in a large pot over medium heat. Add onion, leek, celery, and bay leaf, and sauté for five minutes. Add duck and pork meat and cook until the pink color is gone, but do not allow to brown. Skim the fat. Add the brandy and red wine, scraping any browned bits from the bottom of the pan.
Add all the remaining ingredients and cook on low heat for at least two hours (longer is better), stirring occasionally so that the sauce does not stick to the bottom of the pot. Taste and adjust the salt, if necessary. Serve over pappardelle, or your favorite pasta, with Duckhorn Vineyards Napa Valley Cabernet Sauvignon.
We are excited to feature this recipe from Executive Chef Scott Warner of Bistro Don Giovanni in Napa. Scott has worked closely with Owners Donna and Giovanni Scala to create an enticing restaurant with a traditional wood-burning fireplace, romantic outdoor terraces, and a menu that invites one to take in all of the splendors of the Napa Valley. As with this recipe, Bistro Don Giovanni features dishes with Italian and Country French flavors.
