Fettuccine With Duck Ragout

5 from 2 ratings

This ragout recipe from New York City chef Michael Toscano (head chef/owner of Jeffrey’s Grocery, Perla, and Montmartre) is as simple as it is flavorful. Bonus: The rich duck pairs perfectly with a deep red Bordeaux wine! Check out our suggestions from Pearl & Ash’s wine director and expert sommelier Patrick Cappiello. Click Here For More Pasta Recipes

Servings

servings

Ingredients

2 tablespoon extra-virgin olive oil
6 duck legs
1 large red onion, finely chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
¼ pound pancetta, chopped
1 cup red wine
¼ cup tomato paste
1 28-ounce can whole italian tomatoes
2 bay leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1 teaspoon sage, chiffonade
3 cup chicken stock
salt and freshly ground black pepper
parmigiano-reggiano, for grating
6 4.5-ounce servings fettuccine (your favorite recipe or quality dried pasta), cooked

Directions

Set a large, heavy-bottomed pot over high heat. Add the olive oil and brown the duck on all sides. After the meat is browned, add the onions, carrots, celery, and pancetta. Cook until the vegetables begin to caramelize, 20 minutes.
Add the wine and deglaze the pan, scraping to release the caramelized bits stuck to the bottom of the pan. Add the tomato paste, tomatoes, bay leaves, thyme, rosemary, sage, and chicken stock. Stir well, breaking up the tomatoes. Bring to a boil and then reduce the heat to a simmer. Simmer until the meat falls off the bone, 2½ hours. Remove the duck legs from the sauce and pull the meat from the bones, returning it to the sauce as you process. Adjust the seasoning with salt and pepper.
Combine the sauce and pasta in a large bowl. Thoroughly mix the sauce into the pasta and serve hot, with a grating of Parmigiano-Reggiano.