Roasted Duck Bolognese Sauce

Serves Four

1 tbsp chopped onion

1 clove chopped garlic

2 tbsp chopped celery

3 tbsp chopped carrots

1 tsp chopped red or green bell pepper

1 large tomato, peeled and diced

2 oz dry white wine

1 pound cooked duck meat, pulled into small pieces

12 oz seasoned tomato sauce

2 tbsp olive oil

Black or red pepper to taste

1 pound of your favorite pasta (I like to make my Bolognese with Tagliatelle).

Heat oil in a 10 inch skillet.

Add onion and garlic and sauté for 3 minutes.

Add remaining vegetables and tomatoes and sauté for 3-4 minutes, stirring frequently.

Add white wine and reduce until all the liquid is almost evaporated.

Add the tomato and tomato sauce and simmer another 10 minutes.

Add cooked duck meat and simmer 3 minutes.

After draining your cooked pasta, I add one ladle of Bolognese sauce to the cooked pasta and stir in evenly. 

Then plate the pasta and serve one ladle of sauce on top of the pasta.

For added flavor and plate presentation, I sometimes drizzle a small amount of Alfredo sauce around the rim of the plate just before service. 

Note: You will notice in the picture I cooked additional pieces of duck. I like to cook extra duck when making this recipe as we like to eat cold duck for lunch the next day.

Grilled Clams with Garlic-Shallot Butter

1 stick Margarine

4 oz olive oil

1 large shallot, chopped fine

6 cloves garlic, chopped fine

Half a bunch of parsley, chopped fine

1/2 tsp black pepper

1 tsp lemon zest, chopped fine

4 dozen fresh Little Neck clams (discard any that do not open during cooking)

Melt margarine on medium heat.

Add the garlic and shallots and sauté 3-4 minutes. 

Remove from heat and add the oil and remaining ingredients.

Hold on the side in a large bowl.

Wash the clams free of any sand.

Place on a medium high BBQ grill and close top.

Clams will start to open in 3-4 minutes.

Once clams have fully opened, grab with tongs and place directly into the butter mixture. When handling the clams, try to save as much natural juice from the clam as possible.

When all the clams are open and in the butter, toss gently and serve immediately.

Some clams may not open or take longer to open. You can choose to still use them, but they will be a little tougher than the clams that opened quickly.

These clams go well with a crusty bread and chilled white wine.