Duck Ragu Pappardelle (Braised Duck Pasta)

Season 800 g duck legs with salt and pepper and rest for 10 minutes.

Meanwhile, finely chop 1 onion, 1 carrot, and 1 celery stalk, and mince 4 garlic cloves. Heat 2 tbsp olive oil over medium-high heat and sear the duck until deeply browned.

Transfer the duck out briefly, keeping the browned bits in the same pan.

Add the onion, carrot, and celery, then cook over medium heat for 8 minutes until softened and lightly sweet, scraping gently so the base does not burn.

Add 4 garlic cloves and 2 tbsp tomato paste, then stir for 2 minutes until the paste darkens slightly.

Pour in 200 ml dry red wine, scrape up the browned base, and reduce by half so the sauce loses harsh alcohol notes.

Return the duck to the pan, then add 500 ml chicken stock and 1 bay leaf.

Once it comes to a boil, cover and lower the heat, keeping only small bubbles visible for 90 minutes so the meat braises gently.

When the meat pulls from the bone easily, take out the duck and shred it along the grain.

Return the meat to the sauce and simmer uncovered for 10 minutes, reducing until it coats a spoon instead of looking watery.

Drain 320 g pappardelle 2 minutes before the package al dente time.

Toss with the ragu and a little pasta water for about 1 minute, then taste a strand. Continue if the center is hard, and serve when the pasta is cooked and evenly coated.