Food & Drink

Recipe of the Week: Outlier’s Duck Bolognese

By Seattle Mag March 27, 2017

thumbnail_Outlier_Duck-Bolognese-1

Recipes for Seattlemag.com’s Recipe of the Week are contributed by participating chefs, cookbook authors and food bloggers. This week’s recipe comes from executive chef Shawn Applin, who last week opened Outlier, the new Hotel Monaco restaurant formerly known as Sazerac.

Name of Recipe: Duck Bolognese

Source of Recipe: Outlier menu

Why I Love This Recipe: I learned a version of this recipe from a chef named Stefan Terge, who owns Perbacco in San Francisco. At the time, he was the chef of Scala’s Bistro where I first got my start with Kimpton [Hotels]. Stefan focuses on Northern Italian cuisine and personally took the time to show me this recipe. It’s absolutely delicious, and I’ve had it committed to memory ever since. It’s on the new Outlier menu so come give it a try!

Duck Bolognese 
Serves 10

5 pounds ground duck meat
1 1/2 onions, shredded
2 carrots, shredded
1/2 bunch celery, shredded
3 T garlic, minced
16 oz plum tomatoes, pureed 
2 qt veal stock 
2 qt duck stock (or dark chicken stock) 
2 cup red wine
2 bunch basil, minced 
1 cup parsley, minced 
2 ea bay leaves (in sachet, remove before serving) 
¼ cup thyme, minced 
1 pt heavy cream
salt/pepper, to taste 

Brown meat, add onions, carrots, celery and garlic and saute until translucent. Add red wine, tomatoes and stocks and reduce by 2/3. Add heavy cream, herbs and season to taste. Cook your favorite pasta, then coat in the Bolognese. Add some rough chopped picholine olives, serve and top with fresh grated Parmesan Reggiano.

Follow Us

Renewal at the Farm Table

Renewal at the Farm Table

Enjoy spring's bounty at these Pacific Northwest farm-to-table restaurants

In the Pacific Northwest, spring brings the early beginnings of new life. It is a fleeting yet fruitful season as the long, damp winters of the Northwest slowly warm up and dry out, yet embody the misty, lush terrain characteristic of the region. Greens begin to grow, halibut and salmon return to the rivers, lamb

Up-N-Down For In-N-Out?

Up-N-Down For In-N-Out?

Would you drive to Ridgefield for this exalted burger?

I was at my favorite burger spot last weekend (more on that later) when the subject of In-N-Out Burger inevitably came up. You’re a rock-residing recluse if you haven’t heard that the ridiculously popular burger joint is considering opening its first location in Washington state.

‘The Lunchbox’

‘The Lunchbox’

Luke Kolpin brings a sense of experimentation and whimsy to his work at Cedar + Elm

Would you try salted caramel ice cream with hints of mushroom? How about pumpkin with a drizzle of seaweed oil? Chef Luke Kolpin, head chef at Cedar + Elm, located within The Lodge at St. Edward State Park in Kenmore, hopes you’ll give some unexpected flavor combos a try. Photo courtesy of The Lodge at

Seattle Restaurant Week Starts Sunday

Seattle Restaurant Week Starts Sunday

Get some great deals while supporting favorite establishments

For two weeks, you can eat your heart out in Seattle and surrounding neighborhoods during Seattle Restaurant Week. From April 14-27, prepare for exclusive, budget-friendly menus at over 200 restaurants throughout the city.