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.
Patrick Cappiello’s Wine Pairings
Traditional Wine Pairing: A round, structured Bordeaux red wine from Pomerol.
Why This Wine? The wines from this region are mainly blends heavily based on merlot, which often exhibit dark aromas of game and herbs, with very smooth polished tannins. A perfect companion to the gamey flavors of this duck dish.
Nontraditional Wine Pairing: A round, structured Bordeaux red wine from Castillon — Côtes de Bordeaux.
Why This Wine? An often-overlooked appellation, Castillon is also located on the right bank of Bordeaux. The wines here usually are a blend of merlot, cabernet sauvignon, and cabernet franc. They also represent some of the best values to be found in the region.
- 2 Tablespoons 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 Cups 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
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.