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Chef Paul's Duck Spetzal

Chef Paul's Duck

Course Main Course
Cuisine American


  • 2 Leg and thigh
  • 1 bunch sage
  • 1 bunch thyme
  • ½ c tomato paste
  • 1 c red wine
  • 1 oz fresh garlic
  • ½ gal vegetable stock
  • 2 carrots
  • 1 celery
  • 1 onion
  • 2 bay leaves
  • 1 lb your favorite pasta


  • In a large pan sear the duck hard then remove from pan.
  • Add all vegetables and herbs, cook for 15 min.
  • Replace duck into the pan, add tomato paste and red wine, cook for 5 min.
  • Add the stock, turn your heat on low, cover the pot, and let cook for 2 hours. Check continuously to make sure its not burning on the bottom.
  • When the duck starts falling off the bone, remove from pot and allow to cool.
  • Strain and discard the veggies/herbs. Retain sauce.
  • Pull all the meat off the bones and add it back to the retained sauce.
  • Cook your favorite pasta, strain, and toss with with duck and sauce.
  • Enjoy with fresh Parmesan and parsley.