Spaetzle with Tender, Slow-Braised Duck Leg Ragu
Few dishes feel as luxurious — yet so comforting — as a deeply flavorful braised duck leg ragu, served atop pillowy spaetzle. The slow-cooked duck becomes fall-off-the-bone tender, mingling with a rich tomato and red wine sauce infused with rosemary, thyme, and a hint of warming cinnamon. The result is a ragu that’s silky, slightly sweet from the soffritto, and savory with a touch of earthiness — perfect for a cozy night in or an impressive dinner party.
Servings: 8 servings
Calories: 361kcal
Equipment
Large rondeau or Dutch oven with tight fitting lid
Large plate
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
Calories: 361kcal | Carbohydrates: 15g | Protein: 27g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 1030mg | Potassium: 520mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3143IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 4mg
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