Italian Duck Ragu

Step 1

Pat duck legs dry with paper towels. Season generously with salt and pepper on all sides.

Step 2

Dice the onion, celery, and carrot into uniform small pieces (mirepoix). Mince the garlic.

Step 3

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Step 4

Brown the duck legs skin-side down for 5 minutes until golden, then flip and brown the other side for 3 minutes. Transfer to a plate.

Step 5

In the same pot, sauté the mirepoix over medium heat for 8 minutes until softened and lightly caramelized.

Step 6

Add minced garlic and cook for 1 minute until fragrant.

Step 7

Stir in tomato paste and cook for 2 minutes, stirring constantly.

Step 8

Deglaze the pot with red wine, scraping up browned bits with a wooden spoon. Simmer for 3 minutes.

Step 9

Add crushed tomatoes, chicken stock, bay leaves, and thyme. Return duck legs to the pot, nestling them into the sauce.

Step 10

Bring to a simmer, then cover partially and reduce heat to low. Braise for 90 minutes, stirring occasionally.

Step 11

Remove duck legs and set aside until cool enough to handle. Shred the meat from the bones, discarding skin and bones.

Step 12

Return shredded duck meat to the pot. Stir in milk and simmer uncovered for 10 minutes to meld flavors.

Step 13

Remove bay leaves and thyme sprigs. Season to taste with salt and pepper. Serve over fresh pasta or polenta.