Duck Ragu Tagliatelle

• Duck leg(800 g)
• Tagliatelle(320 g)
• Onion(1)
• Carrot(1)
• Celery(2)
• Garlic(4 cloves)
• Olive oil(2 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Red Wine(200 ml)
• Chicken Stock(400 ml)
• Bay leaf(1)
• Thyme(1 tsp)
• Parmesan(60 g)
• Butter(20 g)
• Fresh parsley(2 tbsp)optional
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Finely chop the {Onion}, {Carrot}, and {Celery}. Mince the {Garlic}. Strip excess skin and fat from the {Duck leg}, then pull the meat into a few large irregular pieces so it cooks down evenly.

   ~15 min

2. 2

   Heat the {Olive oil} in a large heavy pot over medium heat. Add the {Duck leg}, season with half the {Salt} and half the {Black pepper}, and cook until lightly golden in spots and some fat has rendered. Transfer to a plate.

   ~10 min

3. 3

   Add the chopped {Onion}, {Carrot}, and {Celery} to the pot. Cook until softened and lightly golden, then stir in the {Garlic}, {Tomato paste}, {Thyme}, and {Bay leaf} for 1 minute.

   ~10 min

4. 4

   Pour in the {Red Wine} and scrape up any browned bits. Simmer until reduced by about half, then add the {Canned tomatoes} and {Chicken Stock}. Return the {Duck leg} to the pot, partially cover, and simmer gently until the duck is very tender.

   ~45 min

5. 5

   Lift out the duck and shred the meat, discarding bones and any large pieces of skin. Return the shredded duck to the sauce and simmer until thick and ragù-like. Meanwhile, boil the {Tagliatelle} in well-salted water until al dente.

   ~12 min

6. 6

   Add the {Butter}, most of the {Parmesan}, the remaining {Salt}, and the remaining {Black pepper} to the ragù. Toss in the drained {Tagliatelle}, loosening with a splash of pasta water if needed, until every strand is coated. Serve with the remaining {Parmesan} and {Fresh parsley} scattered over the top.

   ~8 min