Pappardelle al Ragù di Anatra

Step 1

Pat duck legs dry with paper towels.

Step 2

Season duck generously with salt and pepper on both sides.

Step 3

Heat olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 4

Place duck legs skin-side down in the pot.

Step 5

Sear until duck skin is deep golden brown, about 8 minutes.

Step 6

Turn duck and sear the other side for 4 minutes.

Step 7

Transfer duck to a plate; set aside.

Step 8

Discard all but 1 tablespoon of fat from the pot.

Step 9

Add onion, carrot, and celery; stir to coat with fat.

Step 10

Cook vegetables, stirring often, until softened, about 5 minutes.

Step 11

Pour wine into the pot, scraping up browned bits from the bottom.

Step 12

Simmer until wine is reduced by half, about 4 minutes.

Step 13

Add crushed tomatoes, stock, bay leaf, and thyme sprigs.

Step 14

Return duck legs to the pot, nestling them among the vegetables.

Step 15

Bring to a simmer; cover with the lid slightly ajar.

Step 16

Reduce heat to medium-low and braise for 1.5 hours.

Step 17

Remove the lid and skim any excess fat from the surface.

Step 18

Transfer duck legs to a cutting board; cool slightly.

Step 19

Shred duck meat from the bones, discarding skin and bones.

Step 20

Return shredded duck to the pot; stir to combine.

Step 21

Simmer uncovered for 10 more minutes to meld flavors.

Step 22

Remove bay leaf and thyme sprigs; discard.

Step 23

Bring a large pot of salted water to a rolling boil.

Step 24

Add pappardelle and cook according to package directions.

Step 25

Reserve 120 ml of pasta cooking water; drain pasta.

Step 26

Add pasta to the ragù pot with duck sauce.

Step 27

Toss gently, adding pasta water a splash at a time if needed.

Step 28

Divide between two bowls.

Step 29

Top each bowl with grated Parmigiano-Reggiano and fresh parsley.