Pappardelle with Duck Ragu
4 duck legs Penelope
For the stew sauce:
300 ml of red wine
400 g canned tomatoes
320 g fresh pasta
3 cloves garlic
50 g parmesan
1 stalk celery
2 tbsp. tomato paste
1 tsp dried oregano
5-6 sprigs of fresh thyme
Put the duck legs in a baking tray, dry with kitchen paper, salt and season with black pepper and bake for 40-45 minutes in a preheated oven to 180 degrees.
Check the meat. If it falls off the bone is well cooked. You can leave for another 5-6 minutes.
Remove the meat from the oven, transfer to a board and allow to cool for a few minutes.
In a suitable pan, place the fat separated during the roasting of the meat and sauté the diced onions, celery and garlic for 2-3 minutes.
Add the canned tomato and cook for about a minute.
Season with oregano and thyme, pour the wine and cook until the liquid is reduced by half.
Remove the meat from the bone and chop into pieces, which you add to the vegetable mixture in the pan.
Add the tomatoes, stir and cook for 15 minutes on low heat.
Grate the parmesan and boil the pasta in a large amount of salted water until al dente.
Drain the pasta and place in the sauce bowl. Stir well and remove the pan from the heat.
Spread the pasta on a serving platter and sprinkle with grated Parmesan cheese, chopped parsley and the separated crispy duck skin. Serve immediately.