Ingredients
Scale
- 1/4 lb pancetta, cooked and crumbled – reserve grease for browning duck legs
- 4 duck legs
- 2 yellow onions, dice
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 4 oz shiitake mushrooms, chopped
- 3 cloves garlic, peeled and minced
- 1 1/2 cups red wine
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1 tbsp fresh tarragon, chopped
- 1.5 tbsp tomato paste
- 1 28 can diced tomatoes
- 1 small bunch parsley, chopped
- Parmesan or pecorino cheese for garnish, shredded
Instructions
- In a large dutch oven, brown the pancetta until crispy. Transfer it to plate. Chop when cool.
- Season the duck legs with salt and pepper. Brown the duck legs in the pancetta grease. Place the legs skin side down and cook approximately 7 minutes. Turn the legs and cook another 4 minutes. Transfer to a large plate or bowl. Pour off duck fat until approx. 1 tbsp remains in pan.
- Add onion, celery and carrots. Sautee over medium heat for 5 minutes. Add mushrooms and garlic and cook 5 minutes more or until veggies are soft.
- Add wine and increase heat to bring to a lively simmer. Cook for 2 minutes and then add the tomato paste, and herbs (bay leaf, thyme, cinnamon, allspice, and tarragon). Cook for 1 minute and then add canned tomato.
- Nestle the duck legs in the sauce and simmer over medium low heat for 1.5 to 2 hours.
- Remove duck legs from sauce. When cool enough to handle, remove skin and shred duck meat. Return meat to sauce. Season with salt and pepper and heat through. Stir in 1/4 cup parsley and pancetta.
- Serve with pappardelle garnishing with fresh parsley and cheese.