Ingredients
Base recipe = 4 servings.
- 3 lb duck legs
- 1/2 bunch fresh thyme + a few bay leaves
- Sea salt & black pepper
- 2 jumbo carrots, small dice
- 1 large white onion, small dice
- 4 celery stalks, small dice
- 1/2 bottle dry white wine (~375 ml)
- 1 Tbsp tomato paste
- 1 quart vegetable stock
- 2 lb fresh pappardelle
- 1 cup finely grated Grana Padano (or Parmigiano)
- Duck fat or olive oil, as needed
Preparation
- Slow-cook duck: Season legs with salt, pepper, and thyme. Wrap tightly in foil and bake at 200°F / 95°C for ~4 hours until tender. Cool, debone, shred; reserve rendered fat.
- Soffritto: In 2–3 Tbsp duck fat, sauté onion, celery, and carrot until soft and lightly golden.
- Sauce base: Roast duck bones briefly. Simmer bones with tomato paste, bay leaves, herb trimmings, and vegetable stock 30–40 minutes. Strain into soffritto; add white wine and reduce to a glossy sauce. Fold in shredded duck; simmer 10 minutes. Adjust seasoning.
- Cook pasta: Boil pappardelle in salted water until al dente. Transfer to ragù with a splash of pasta water; toss to coat.
- Finish: Off heat, fold in a knob of butter (optional) and part of the cheese. Plate, spoon more ragù on top, and finish with thyme and shaved cheese.
| Calories | ~560 kcal |
| Carbohydrates | ~45 g |
| Protein | ~29 g |
| Fat | ~28 g |
