Duck Spaghetti Sauce
4 - 6 ppl
1/2 cup celery, grated
1/2 cup onion, grated
1/2 cup carrot, grated
2 tablespoons olive oil
1 DUCKCHAR Moulard Duck Breast, hand ground
3 cloves garlic, minced
8 ounces red wine
8 ounces milk
1/4 teaspoon black pepper
6 ounces tomato paste
29 ounces crushed tomatoes
Step 1 - Hand grind DUCKCHAR Moulard Duck Breast. Chill duck in freezer for five minutes. Remove and grind with a sharp blade. First, cut into thin slices short ways. Then cut again long ways. Chop until coarsely ground - no need to overdo it. The meat will reach an even better consistency as it cooks.
Step 2 - In large pot, saute celery, onion, and carrots in olive oil until soft.
Step 3 - Add ground duck breast and garlic. Cook until meat turns browns.
Step 4 - Add wine and cook until wine evaporates.
Step 5 - Add milk and cook until milk evaporates.
Step 6 - Add tomato paste and crushed tomatoes. Bring to a boil and then simmer for one hour.
Step 7 - Serve with your favorite pasta. We prefer spaghetti topped with freshly grated Parmigiano-Reggiano.