Posted April 21, 2017

Cozy Up to Chef Applin’s Duck Bolognese

Eat + Drink

Helming the kitchen at Seattle’s newest hotspot, Outlier, Executive Chef Shawn Applin brings a passion for global flavors to the table with creative spins on tried-and-true classics. His hearty housemade duck Bolognese sauce is a surprisingly simple crowd-pleaser.

Duck Bolognese
Outlier – Seattle, WA
Courtesy of Executive Chef: Shawn Applin
Serves 10

Ingredients:

  • 5 lbs. duck meat, ground
  • 1 ½ onions, shredded
  • 2 carrots, shredded
  • ½ bunch celery, shredded
  • 3 tbsp. garlic, minced
  • 16 oz. plum tomatoes, pureed
  • 2 qt. veal stock
  • 2 qt. chicken stock
  • 2 c. red wine
  • 1 pt. heavy cream
  • 2 bunches basil, minced
  • 1 c. parsley, minced
  • 2 bay leaves, (sachet)
  • ¼ c. thyme, minced
  • Salt and pepper, to taste
  • Handful of picholine olives, chopped (for garnish)

Directions:

  1. Brown meat in a large sauté pan.
  2. Add onions, carrots, celery and garlic and sauté until translucent.
  3. Stir in tomatoes, stocks and red wine and cook until it has reduced by two-thirds.
  4. Add heavy cream, herbs, and season to taste.
  5. Cook your favorite pasta, and coat in the Bolognese.
  6. Top with chopped olives and freshly grated Parmigiano-Reggiano.

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