Duck Ragu with Port & Lots of Shallots

• servings: 4 servings
• active time: 20 minutes
• total time: 2 hours 40 minutes

Ingredients

1 half duck roasted (Costco pack)

6 large shallots, thinly sliced

1/3 pack pancetta (optional) or olive oil

4 cloves garlic, minced

1 cup port wine (or non-alcoholic substitute)

2 tablespoons tomato paste

2 cups chicken or duck stock

2 bay leaves

1 teaspoon dried thyme or a few fresh sprigs

Salt and black pepper, to taste

400 grams pappardelle pasta or rigatoni

Grated parmesan, for serving (optional)

Knob of butter

Directions

Use a cold Dutch oven with olive oil or pancetta, turn to medium low.

Sear duck legs outside , skin side down, until golden. Remove(or in other half of wide bottom enamel pan simultaneously) sauté shallots in fat until soft. Add garlic, then tomato paste, and cook until darkened. Deglaze with port and reduce. Return duck to pot with stock, bay leaves, and thyme.

Prepare Your Cooking Vessel

Lower heat to a simmer, cover partially, and cook for 1/2 -1 hours until duck is tender.

Assemble the Dish

Remove duck, discard skin and bones, shred meat. Return meat to sauce and stir.

Cook to Perfection

Cook pappardelle in salted water until al dente. Reserve some pasta water. Toss pasta with ragu and add pasta water as needed.

Finishing Touches

Add a knob of butter to gloss. Season with salt and pepper. Add parmesan if desired.

Serve and Enjoy

Plate pasta and serve hot with extra sauce and cheese.

Nutrition

• Serving Size: 1 bowl
• Calories: 620
• Total Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Cholesterol: 110mg
• Sodium: 580mg
• Total Carbohydrate: 58g
• Dietary Fiber: 4g
• Total Sugars: 6g
• Protein: 35g