Duck Ragu Recipe

Duck Ragu Preparation

1. 1

   Prepare the Duck

   Season the duck legs with salt and pepper. In a large pot, heat some olive oil over medium-high heat and sear the duck legs skin-side down until golden brown. Remove and set aside.

2. 2

   Cook the Aromatics

   In the same pot, add the pancetta and cook until crispy. Add the diced carrot, celery, and onion, and sauté until softened. Stir in the minced garlic and cook for an additional minute.

3. 3

   Deglaze and Simmer

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, then add the chicken stock, thyme, and bay leaves.

4. 4

   Cook the Duck

   Return the duck legs to the pot, cover, and reduce the heat to low. Let simmer for 1.5 to 2 hours, or until the duck is tender and falling off the bone.

5. 5

   Finish the Ragu

   Remove the duck legs, shred the meat, and discard the bones. Return the shredded meat to the pot, check seasoning, and adjust with more salt and pepper if needed.