Duck Ragu with Pappardelle

🛒 Ingredients

• Duck Legs (bone-in, skin-on) 600 g · 1500 kcal
• Olive Oil 27 g · 248 kcal
• Yellow Onion 200 g · 80 kcal
• Carrots 150 g · 62 kcal
• Celery Stalks 100 g · 16 kcal
• Garlic Cloves 20 g · 30 kcal
• Tomato Paste 70 g · 56 kcal
• Canned Crushed Tomatoes 800 g · 200 kcal
• Dry Red Wine 240 g · 204 kcal
• Chicken Stock 480 g · 48 kcal
• Bay Leaf 1 g · 1 kcal
• Fresh Thyme 1 g · 1 kcal
• Pappardelle Pasta 500 g · 1850 kcal
• Parmesan Cheese, grated 60 g · 252 kcal

👨‍🍳 Instructions

1. Pat duck legs dry with paper towels; season generously with salt and black pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat; sear duck legs skin-side down until golden brown and crisp, about 8-10 minutes.
3. Remove duck legs and set aside, pouring off all but 2 tablespoons of rendered fat.
4. Add chopped onion, carrots, and celery to the pot; sauté over medium heat until softened, about 8-10 minutes.
5. Stir in minced garlic and tomato paste; cook for 2 minutes until fragrant.
6. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
7. Return duck legs to the pot; add crushed tomatoes, chicken stock, bay leaf, and thyme.
8. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, or until duck is fall-off-the-bone tender.
9. Remove duck legs from the pot; shred the meat from the bones using two forks and discard bones and skin.
10. Return shredded duck meat to the ragu sauce; simmer uncovered for another 20-30 minutes, allowing the sauce to thicken.
11. Meanwhile, cook pappardelle pasta according to package directions until al dente.
12. Serve the duck ragu over the cooked pappardelle, garnished with grated Parmesan cheese and fresh parsley.