Ingredients
2-4 Duck Legs or 2 legs and 2 Breasts
1 16oz. jar Duck Fat
1 Shallot
1 Carrot
2 tsp chopped Garlic
1 tsp Thyme leaves
1 Bay Leaf
1 slice Bacon
1/3 cup Red Wine
1/3 – 1 cup Chicken Stock
1 ½ Tbsp. Tomato Paste
1 14.5oz can Whole Tomatoes
1 tsp Better Than Bullion (beef)
Salt & Pepper
Pappardelle Pasta – Dried, Fresh or Homemade
❃❃ Serves 4❃❃
Preparation
Put the duck legs and/or breasts into a slow cooker with 1/2 – 1 jar of the duck fat. Set to high and let cook for 4 hours or until the duck shreds with two forks.
Dice the shallot, carrot and garlic. Slice bacon into lardons. Set aside.
Once duck is done, let cool and then shred duck with two forks. Set aside to add to ragout.
Making Ragu
Add bacon to a medium high pan until it crisps and renders its fat. Remove from pan with a slotted spoon onto paper towels and turn heat to medium.
Add shallot and carrot to the pan and begin to soften with a pinch of salt and pepper. When shallot and carrot begin to soften add garlic, thyme leaves, bay leaf and tomato paste.
Let cook for a minute or two and crank the heat to high. Once pan is extremely hot add the wine and it should immediately reduce and thicken. Add 1/3 cup chicken stock and continue to cook on high to start to reduce the stock. Add a pinch of salt and pepper. Begin to add the tomatoes crushing each one with your hand as you add them. Add the tomato juice as well.
Add the shredded duck and combine well into mixture. Let cook on medium high to high heat to continue to reduce. Add 1 tsp. of better than bouillon and stir to combine.
Season with salt and pepper to taste. Continue to cook until the ragout becomes thick with little to no liquid in the pan. Cook the ragout for around ½ hour on low heat to let flavors infuse. If ragout starts to get too thick add some chicken stock from the remaining 2/3 cups and let the mixture continue to reduce while you cook the pasta.
Once pasta is done add pasta to ragu and toss to coat. Serve immediately.