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Ingredients
- 2 x duck legs
- 1 med onion, minced
- 1Â 1/2 c. dry red wine
- 1 x (28-oz) can plum tomatoes, roughly minced
- Â Â Salt and pepper
- 1 lb cut pasta, like penne
- Â Â Grated pecorino Romano or possibly parmesan
Directions
- Trim visible fat from duck legs, then lay them, skin side down, in a 10 inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about an hour (check once to be sure legs aren't burning); the skin should be golden. Turn and cook till duck is very tender, at least 30 min.
- Remove duck and set aside. Add in onion to skillet and turn heat to medium-high.
- Cook, stirring occasionally, till onion is soft, about 5 min.
- Set a large pot of salted water to boil for the pasta.
- Add in wine to skillet and raise heat to high; cook till liquid is reduced by about half. Add in tomatoes and salt and pepper, and cook over medium-high heat, stirring occasionally, till mix is saucy, about 15 min. Taste and adjust seasoning.
- Meanwhile, shred duck from bone and add in it to sauce as it cooks. A few min after adding tomatoes, cook pasta. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1134g | |
| Calories 2139 | |
| Calories from Fat 100 | 5% |
| Total Fat 11.65g | 15% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 360mg | 15% |
| Potassium 1961mg | 56% |
| Total Carbs 364.75g | 97% |
| Dietary Fiber 18.1g | 60% |
| Sugars 23.02g | 15% |
| Protein 72.43g | 116% |
