Duck Ragu with Port & Shallots by Pastasocialclub

Ingredients

• 2 duck legs
• 1 tbsp olive oil
• 2 large shallots, finely chopped
• 1 cup port wine
• 1 cup duck or chicken stock
• 1 can (14.5 oz) crushed tomatoes
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 lb pasta (calamarata recommended)
• 1/2 tsp (adjust to taste) salt and freshly ground black pepper
• 1 cup (adjust to taste) freshly grated parmesan cheese, for serving

Instructions

1. Preheat oven to 300°F (150°C).
2. Sear duck legs in olive oil in a Dutch oven over medium-high heat until golden brown on all sides, about 5-7 minutes.
3. Remove duck legs, leaving fat in the pot. Add shallots and sauté until softened, about 5 minutes.
4. Deglaze the pot with port wine, scraping up any browned bits from the bottom. Let it simmer and reduce by half, about 5 minutes.
5. Return duck legs to the pot. Add stock, crushed tomatoes, thyme sprigs, and bay leaf. Season with salt and pepper.
6. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 2.5-3 hours, or until duck is very tender and falling off the bone.
7. Remove duck legs from the sauce. Shred the meat, discarding bones and skin. Return shredded meat to the sauce.
8. Meanwhile, cook pasta according to package directions until al dente.
9. Drain pasta and add it directly to the ragu. Toss to combine and coat the pasta evenly.
10. Serve immediately, garnished with Parmesan cheese.