Duck Bolognese Recipe

Name: Duck Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams duck meat (aiguilettes de canard or 1 duck thigh); 300 grams ground beef; 6-8 medium tomatoes; 2-3 finely chopped shallots; 2 finely chopped garlic cloves; 1 bay leaf; 1 handful fresh thyme, rosemary and/or oregano; 100 milliliters approx. of red wine (1 small glass); 100 grams chopped chicken liver; a few tbsp olive oil; 1 teaspoon butter + a pinch of flour to drench the liver; fine salt/fleur de sel + freshly ground pepper to taste

Servings: persons

300 grams duck meat (aiguilettes de canard or 1 duck thigh)
300 grams ground beef
6-8 medium tomatoes
2-3 finely chopped shallots
2 finely chopped garlic cloves
1 bay leaf
1 handful fresh thyme, rosemary and/or oregano
100 milliliters approx. of red wine (1 small glass)
100 grams chopped chicken liver
a few tbsp olive oil
1 teaspoon butter + a pinch of flour to drench the liver
fine salt/fleur de sel + freshly ground pepper to taste

1
["Remove strunk from the tomatoes and incise skin crosswise. Place them in a large bowl and pour very hot water on them. Wait until the skin loosens (about 15 minutes), then peel tomatoes, drain well and set aside.", "Peel and chop shallots and garlic.", "Chop the duck meat with a large, very sharp knife. You should obtain very small bits, like a coarse ""crumble"".", "In a cast iron cocotte, heat a few tbsp of olive oil. Fry shallots until translucent, 1-2 minutes, add the two meats and continue frying at high heat until well browned and crispy, about 10 minutes. Add garlic and continue frying for 1 minute, stirring frequently.", "Add red wine and reduce until all liquid is gone, vigorously scraping the bottom of your cocotte. Add herbs and tomatoes, crushing them with a fork or spoon. Reduce heat to low, close lid and allow to simmer for 30-40 minutes.", "After 30 minutes, chop chicken liver as finely as possible.", "Heat butter in a small pan over medium heat. Add liver, drench with about 1/2 tbsp flour and brown for 3-4 minutes.", "Add to the cocotte, stir and allow to simmer for at least a further 10 minutes.", "Remove herbs and bay leaf and serve with pasta and grated cheese"]

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 grams duck meat (aiguilettes de canard or 1 duck thigh), 300 grams ground beef, 6-8 medium tomatoes, 2-3 finely chopped shallots, and more.

Yes, Duck Bolognese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions