The Ultimate Duck Pasta Sauce (Cold Weather Comfort Food)
Spaetzle with braised duck leg ragu is my ultimate cold weather comfort food. 🙌🏻 Duck legs may sound intimidating, but this recipe makes them completely approachable. The duck practically braises itself, truly. Home cooks can achieve the same restaurant-quality results at home with just a little patience and a few smart tips (see below!).
If you’re looking to branch out from classics like beef short rib ragu or meltingly tender lamb ragu, this duck ragu offers a more nuanced flavor profile — at once elegant and rustic, with rich, meaty depth balanced by bright acidity from wine and tomato.
And pairing it with spaetzle — those delicate little German dumplings — adds an irresistible chew and a soft texture that soaks up every drop of sauce. You can also use fresh pappardelle or creamy polenta if you’d like to mix it up.
Chef-Tested Tips
- Be patient with the sear. Render as much fat from the duck skin as you can when browning. This not only gives you crispy, golden skin but also flavors the sauce beautifully.
- Keep the heat moderate. Duck fat burns more easily than other fats, so don’t rush the sear with too high heat.
- Don’t skip the herb bundle. Rosemary and thyme make the sauce aromatic and help balance the richness of the duck.
Direction Overview
The full recipe instructions and ingredient quantities can be found in the recipe card below.
Let’s Talk Wine
Any dry red wine works here — think Chianti, Cabernet Sauvignon, or even a full-bodied Pinot Noir.
Make It A Complete Meal
There’s no denying that this is a hearty, stick-to-your-ribs kinda meal! 😏 It’s really screaming for a crisp green salad — perhaps a romaine salad with light, fresh Caesar vinaigrette — but if you’d prefer roasted veggies or a make-ahead vegetable side dish, you could try oven-roasted broccolini with garlic breadcrumbs or my incredible crisp-tender broccoli rabe salad with mozzarella.
And since that bottle of wine is already open… go ahead and pour yourself a glass!
What To Do With Leftover Duck Fat
Rendered duck fat (from legs or pan-seared duck breasts) keeps well — store in an airtight jar in the fridge for weeks, or freeze for longer. Here’s a few ways I like to use any leftovers:
- Make crispy duck-fat roasted potatoes!
- Pan fry eggs — that flavor, omg!
- Warm slightly, then add to your favorite salad dressings (the same way you would with a bacon vinaigrette).
- Use it to sauté vegetables — just a spoonful or two, a little goes a long way.
- Drizzle a tiny bit over popcorn — yes, really! — then finish with flaky sea salt.
Succulent and rich, this oven-braised duck leg ragu will make you feel like a chef in your own kitchen—no reservations required.
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Spaetzle with Tender, Slow-Braised Duck Leg Ragu
Equipment
Ingredients
- 4 duck leg quarters, about 3-4 lbs
- 2½ tsp kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil, or rendered duck fat if you have it
- 2 Tbsp unsalted butter
- 1 cup sweet onion, finely diced, about 1 medium or ½ large
- 1 cup carrot, finely diced, about 1 large
- ½ cup celery, finely diced, about 2 stalks
- 4 cloves garlic, finely chopped
- 2 Tbsp tomato paste
- 2 cups (475ml) dry red wine, such as Barolo, Chianti, or Pinot Noir
- 3 cups (700ml) low-sodium chicken stock
- 28 oz (800g) canned crushed tomatoes
- 10 sprigs fresh thyme, plus more for serving
- 5 sprigs fresh rosemary
- 2 dried bay leaves
- ½ tsp ground cinnamon
- 1 Tbsp red wine vinegar
- 1 lb (16oz) German spaetzle
- Grated Parmesan, for serving
- Flaky sea salt
Instructions
- Prepare the duck legs. Allow the duck to come to room temperature for 15-20 minutes before beginning. Pat the duck legs dry, then season on all sides with 2 tsp kosher salt and ½ tsp freshly ground black pepper.
- Sear the duck legs. Preheat an oven to 350°F. In a large pan, heat 2 Tbsp olive oil and 2 Tbsp butter (or ¼ cup of rendered duck fat, if you have it) over medium heat (not higher). When hot, add the duck legs, skin-side down, and cook undisturbed until golden brown, about 6-8 minutes on the first side. Flip the legs over, then cook for an additional 5 minutes on the second side. Transfer to a large plate. Drain all except for 2-3 tablespoons of duck fat (save the rest for frying eggs, potatoes, etc.!)
- Cook the soffrito. To the pan, add 1 cup chopped onion, 1 cup chopped carrot, and ½ cup chopped celery. Season lightly with ½ tsp kosher salt, then cook, stirring occasionally, for about 7-9 minutes. The vegetables should soften without taking on any brown color, so adjust the heat as needed. Add 4 cloves chopped garlic and 2 Tbsp tomato paste, then use a spatula to help break up and dissolve the tomato paste.
- Add liquid. Raise the heat to medium-high, then pour in 2 cups (475ml) of red wine. Use the spatula to scrape any browned bits off the bottom of the pan. Allow the wine to reduce by ⅓, simmering for 2-3 minutes. Add 3 cups (700ml) low-sodium chicken stock and 28oz canned crushed tomatoes, then stir well.
- Flavor the sauce. Bundle 10 sprigs of thyme and 5 sprigs of rosemary together, then tie tightly with kitchen twine. Add this to the sauce along with 2 dried bay leaves and ½ tsp ground cinnamon. Stir well.
- Braise the duck legs. Return the duck legs to the sauce (along with any juices), nestling them in so they’re mostly submerged. Cover with a lid, then transfer to the preheated oven. Cook for 2 hours, until the duck is tender and easily pulls away from the bone.
- Shred the meat. Carefully transfer the duck legs to a cutting board and allow to cool slightly. When you can handle the meat, pull off the duck skin and discard, then shred the meat with your hands or two forks.
- For a chunkier ragu: Discard the herb bundle and the 2 bay leaves. Stir in 1 Tbsp red wine vinegar, then return the pulled duck meat to the pot. Taste and adjust seasoning as needed.
- For a smooth sauce: Strain the sauce over a large bowl, then discard the veggies and herbs. Stir in 1 Tbsp red wine vinegar, then return the pulled duck meat to the pot. Taste and adjust seasoning as needed.
- Cook the spaetzle. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of kosher salt. Add the spaetzle and cook according to package instructions for al dente (or 1-2 minutes less than the full cook time). Before draining, reserve 1 cup of cooking water.
- Finish in the sauce. If using all of the duck ragu at once, you can add the cooked spaetzle directly to the pot then cook over medium heat, stirring as needed for about 2 minutes. Add a splash of cooking water to help thicken the sauce. If you’re not using all of the ragu immediately, transfer as much as you want for today to a large skillet, heat over medium-high, then add the spaetzle and cooking liquid, following the same instructions as above.
- Serve! Divide evenly between bowls. Drizzle with a little extra virgin olive oil, then sprinkle with grated Parmesan, a few thyme leaves, and flaky sea salt. Enjoy!
Notes
- Duck legs can be cooked on a stovetop, if needed. Once you return the duck to the pot, reduce the heat to low, cover, then cook for 2 hours, checking the liquid every 30 minutes to ensure the bottom isn’t burning.
- I strongly recommend doubling this recipe. It takes practically the same amount of effort, and you can easily freeze the leftover duck ragu. (Freeze ragu — without spaetzle — in pint containers for 3 months. Thaw overnight in the fridge.) I find that buying duck legs is a special treat, so if I’m going to make this, I want extra for freezing or sharing with friends.
- Make-Ahead: Braise the duck up to 3 days in advance. Store meat and sauce together; flavors deepen over time. Leftovers: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Substitute spaetzle with pasta (I like pappardelle or paccheri), gnocchi, or even creamy polenta.
Nutrition
Photography by: Megan McKeehan
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