see recipe 
Pappardelle with Duck Ragu
Main dishes
65 minutes
for 4 portions
Easy
Ingredients:
- 4 duck legs "Penelope"
- salt and black pepper to taste
For the stew sauce: - 1 onion
- 300 ml of red wine
- 400 g canned tomatoes
- 320 g fresh pasta
- fresh parsley
- 3 cloves of garlic
- 50 g parmesan
- 1 stalk celery
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 5-6 sprigs of fresh thyme
Prepraration:
- Pat dry the duck legs with a paper towel and put them on a baking tray. Season with salt and black pepper, and bake for 45 minutes in a preheated oven at 180°C.
- Check the meat - if it falls off the bone then it is well cooked. 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 tomato paste 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.
- Boil the pasta in a large amount of salted water until al dente. Drain and place it in the pan with the sauce. Stir well and remove 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.
