Shredded duck leg simmered into a rich tomato ragu and tossed with buttered pasta.
320 gDuck Leg
20 gButter
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80 gOnion
80 gCarrot
10 gGarlic
120 gPasta
1 cupChicken Broth
220 gTomato Sauce
To tasteSalt
To tasteBlack Pepper
Season the duck leg with salt and black pepper, then brown it skin-side down for 8 minutes.
Add onion, carrot, garlic, tomato sauce, and chicken broth, then simmer covered for 50 minutes.
Remove the duck, shred the meat, and return it to the sauce.
Boil the pasta in salted water for 10 minutes.
Toss the pasta with butter and duck ragu until glossy.