Why settle for the same old boring pasta sauce…try Duck Ragu, perfect for fall gatherings.
- 1 tablespoon Poggi Bonsi Extra Virgin Olive Oil by Trampetti
- 4 skin-on, bone-in duck legs
- Sea salt
- Freshly ground black pepper
- 1 small yellow onion, finely chopped
- 2 medium celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2 medium cloves garlic, minced
- 1 cup dry Italian red wine, Sangiovese is a good choice
- 1 28-ounce can San Marzano tomatoes
- 1/2 to 1 cup chicken broth
- 1 tablespoon fresh sage, minced
- 1 bay leaf
- Freshly grated Parmigiano-Reggiano, for serving
- Place the olive oil in a large pan set over medium heat. Add the duck legs, sprinkle with salt and pepper and brown on all sides for about 10 minutes. Remove to a plate and set aside.
- Add the onions, celery, and carrots to the pan and cook until softened (about 5 minutes). Add the garlic and cook for a further 1 minute. Return the duck legs to the pan, add the wine, tomatoes, stock, herbs, and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hours, stirring every now and then.
- Carefully lift the duck legs out of the sauce and place on a plate. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce and simmer, uncovered, for an additional 10-15 minutes. Season to taste.
- Serve with pasta or gnocchi and freshly grated Parmigiano-Reggiano.
Pairing suggestion: Chianti Classico, Rosso dell’Umbria IGT, or Valpolicella