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Oct 28, 2013 02:14 PM

Duck stock bolognese?

On the weekend I roasted a duck, and with the leftovers I have made duck stock. This is the first time I have made this type of stock so now I need to figure out what to do with it...

Tonight I'm intending to make a veal and pork bolognese. I was thinking of using some of the duck fat for sautéing the mirepoix & mince and then reducing some of the duck stock with it.

As I said, I've never made this stock and I've certainly never cooked with this type of stock. So I have no idea if this will result in a rich and slightly unusual flavour, or something terrible.

Any thoughts?

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  1. I make Hazan's Bolognese sauce and it has no stock in it. Milk and white wine. What would you use the stock for? I also think that sauteeing in duck fat rather than oil would be a non-event and you would have better uses for the duck fat. Just me.

    5 Replies
    1. re: c oliver

      Because in all due respect, there are many other versions of Bolognese than Hazan's, some of which use stock and don't use milk.

      What's the difference of sauteeing in duck fat vs. using said duck fat for anything else? There are many good uses for any fat.

      1. re: foreverhungry

        Good info. Please give me links for recipes using stock cause I have about four different kinds and would love to have more uses for them.

        My thought was that duck fat could be better used for something other than a dish that's going to totally mask its taste, which is mild.

        1. re: c oliver

          The few different recipes I use don't have links. I use no milk, and use little stock. I rely on wine and liquid released from the tomatoes and the mirepoix. But others that I've seen include:

          which uses 1 cup of milk and 3 cups of stock

          which uses no milk and just a bit of stock

          Marc Vetri's Pig Head Bolognese (from Il Viaggio di Vetri) uses no milk, but pork stock.

        2. re: foreverhungry

          I'm from the camp that a bolognese isn't a bolognese without milk . . . . but debates on the "authenticity" of Italian food are futile.

          If you want to add stock (I don't, just milk and wine in mine) I don't think a duck stock would be an issue. My larger issue would be that I love duck and duck stock and I think it would be masked by the strong meat flavors. I'd prefer to use my duck stock in something where its flavors are more pronounced . . . curious how it comes out for you and if you can tell there was duck stock in the sauce.

          1. re: thimes

            Thanks for saying it better than I could. Bolognese has a lot going on flavor-wise. I also would use it more where it was allowed to shine. I currently have chicken and lamb stock in the freezer and veal and duck stock waiting to freeze.

        1. My duck stock tends to be half-way between my chicken and beef stocks in terms of body, but YMMV. I use it when the rest of the ingredients are sturdy enough that they won't be overpowered by a slightly assertive stock: most recently I used it for a squash soup (mainly because I had some at hand), and previously for my attempts at a Thai duck noodle soup.

          I don't think your using duck stock for your bolognese will be terrible (and since I can't taste your stock I can't really say), but IMHO since you're building on veal and pork it won't detract.

          1. I've made duck stock from wild ducks and use the stock in most anything that requires stock. I've made duck noodle soup, minestrone soup and added the broth to any number of things calling for chicken or beef stock and always had a good response.

            1. Thanks all. I'm going to give it a try. I'll report back with the results.