with Tender, Slow-Braised Duck Leg Ragu

Spaetzle

Recipe Snapshot

Servings

8

Total Time

3 hrs 15 mins

Course

dinner

Ingredients

Pat the duck legs dry, then season generously with salt and pepper.

Step 1

Brown the duck legs with a little oil and butter over medium heat.

Step 2

After draining a bit of the rendered duck fat, add the soffrito.

Step 3

Once the veggies are tender, stir in garlic and tomato paste.

Step 4

Use a wooden spatula to cook this down — the veggies will look red now!

Step 5

Raise the heat to medium-high, then add red wine to deglaze.

Step 6

Add in canned crushed tomatoes along with some chicken broth.

Step 7

Next, you’ll add some bundled fresh herbs, dried bay leaves, and a little cinnamon.

Step 8

Return the duck legs to the pot, then cover and braise in an oven for 2 hours.

Step 9

You’ll know the duck is done when the meat easily pulls away from the bone.

Step 10

Remove the duck, cool slightly, then discard the skin and shred the meat.

Step 11

Return the shredded duck meat to the pot, then give it a really good stir.

Step 12

At this point, your kitchen — and the duck ragout — smells like actual heaven.

Step 13

Add the cooked spaetzle directly to the pot.

Step 14

You can stir in a bit of cooking water to reach your desired consistency.

Step 15

Meet Author

Ari

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