Pizzoccheri With Duck Ragu

Name: Pizzoccheri With Duck Ragu
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 1 carrot, cut into chunks; 1 stalk celery, cut into chunks; 37 milliliters dried porcini mushrooms; 240 milliliters dry red wine; 939 grams duck legs (about , excess skin and fat trimmed (reserve fat for another use); 3 Tbsps chopped fresh parsley; 8 fresh sage leaves; 1 Tbsp fresh thyme leaves; 8 servings Kosher salt; 2 Tbsps extra-virgin olive oil, plus more for drizzling; 1 medium onion, cut into chunks; 113 grams pancetta, cut into chunks; 50 grams grated parmesan; 3 Tbsps tomato paste; 794 grams fresh pizzoccheri (buckwheat noodles); 794 grams fresh pizzoccheri (buckwheat noodles)

Pizzoccheri With Duck Ragu is a gluten free and primal main course. One serving contains 424 calories, 36g of protein, and 24g of fat. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have duck legs, porcini mushrooms, sage leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes. Venetian duck ragu, Garganelli with Duck Ragu, and Pappardelle with Duck Ragù are very similar to this recipe.

Instructions

Soak the mushrooms in 1 cup hot water, 10 minutes. Pulse the pancetta, onion, carrot, celery, thyme and sage in a food processor to make a chunky paste.

Ingredients you will need

Mushrooms

Pancetta

Carrot

Celery

Onion

Thyme

Water

Sage

Equipment you will use

Food Processor

Pat the duck legs dry and season with salt.

Ingredients you will need

Duck Leg

Salt

Heat the olive oil in a large Dutch oven or pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the duck legs, skin-side down, and cook until brown on both sides, about 7 minutes per side.

Ingredients you will need

Duck Leg

Transfer the duck legs to a plate and pour off all but a thin layer of oil from the pot.

Ingredients you will need

Duck Leg

Cooking Oil

Equipment you will use

Pot

Drain the mushrooms, reserving the soaking liquid, then finely chop.

Ingredients you will need

Mushrooms

Add the pancetta paste to the pot, season with salt and cook, stirring, until the paste is dry and sticks to the pot, 5 to 7 minutes. Clear a space in the pot and add the tomato paste; cook, stirring, 1 to 2 minutes, then add the bay leaves and mushrooms and stir all the ingredients together.

Ingredients you will need

Tomato Paste

Bay Leaves

Mushrooms

Pancetta

Salt

Equipment you will use

Pot

Add the wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the wine thickens, 2 to 3 minutes. Return the duck legs to the pot along with 4 cups water and the reserved mushroom soaking liquid. Bring to a simmer, then reduce the heat to low, cover and cook until the duck is tender, about 1 hour, 20 minutes.

Ingredients you will need

Duck Leg

Mushrooms

Water

Whole Duck

Wine

Equipment you will use

Wooden Spoon

Pot

Transfer the duck legs to a plate to cool. Skim the fat from the cooking liquid and discard; bring the remaining liquid to a boil and cook until reduced to about 3 cups, about 12 minutes. Discard the skin and bones from the duck; shred the meat and add it to the reduced sauce.

Ingredients you will need

Duck Leg

Sauce