Duck bolognaise

INGREDIENTS serves 8

250 g shredded duck
350 g tomato purée
1 chopped carrot
1 chopped onion
2 cloves chopped garlic
1 tbsp concentrated tomato paste
1 bay leaf
1 pinch of crumbled thyme
3 tbsp olive oil
1 dl red wine
1 tbsp sugar
2 dl brown duck gravy
Salt, pepper

PREPARATION:

Sweat the carrots, onions, garlic, bay leaf and thyme in the olive oil.

Add the duck meat and cook for 5 minutes.

Add the remaining ingredients and cook until it has the consistency of a compote.

Remove the bay leaf and thyme.

Serve with al dente pasta.

Find all of our duck meat recipes