Duck Ragu' Bucatini Recipe

Render and brown duck

Pat the duck legs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. In a large heavy skillet or Dutch oven over medium heat, add 1 tbs olive oil. Place duck legs skin-side down and cook until the skin is deeply golden and much of the fat has rendered, about 8–10 minutes. Flip and brown the other side 3–4 minutes. Remove duck to a plate and reserve rendered fat in the pan; discard excess fat if there is more than 3 tbs, keeping roughly 1–2 tbs.

Sauté aromatics

Lower heat to medium-low. Add 1 tbs olive oil and 1 tbs butter to the pan with the reserved fat. Add the diced onion, carrot, and celery. Season with 1 tsp salt and cook, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic and cook 60–90 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 2 minutes to caramelize and remove raw flavor. Pour in the white wine, scraping up browned bits from the pan. Increase heat to medium and reduce the wine by about half, roughly 3–5 minutes.

Add tomatoes and braise

Add the halved cherry tomatoes, chicken or duck stock, thyme sprigs, bay leaf, rosemary, crushed red pepper, remaining 1 tsp salt and 1/2 tsp black pepper. Return the duck legs to the pot, skin-side up so they remain fairly crisp. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until the meat is very tender and pulls easily from bone, about 60–75 minutes. Check occasionally and add a splash of stock or water if sauce reduces too aggressively.

Shred duck and finish ragu

Remove duck legs and set on a cutting board. Discard thyme sprigs and bay leaf. When cool enough to handle, pull the meat from bones and shred with forks, discarding skin and bones (or chop the skin into small pieces if you prefer some crisp texture in the sauce). Return shredded duck to the sauce and simmer uncovered 8–10 minutes so flavors marry and sauce thickens. Taste and adjust seasoning with more salt and pepper as needed. Stir in chopped parsley.

Cook bucatini

Bring a large pot of salted water to a rolling boil. Add bucatini and cook until al dente according to package directions (usually 8–10 minutes). Before draining, reserve 1 cup of the pasta cooking water.

Combine pasta and ragu

Add the drained bucatini directly to the simmering ragu along with 1/2 cup reserved pasta water. Toss gently over low heat for 1–2 minutes so pasta absorbs sauce. Add additional pasta water as needed to achieve a glossy, clingy sauce.

Finish and serve

Remove from heat. Stir in grated Parmesan, lemon zest, extra-virgin olive oil, and the optional microplaned garlic if using. Adjust seasoning. Divide among warm bowls and garnish with extra parsley and a final drizzle of olive oil. Serve immediately.