Harvest Duck Ragu

Name: Harvest Duck Ragu
Total time: 180 min
Cuisine: Europe
Ingredients: 2 Maple Leaf Farms All Natural Duck Legs; 1-1/2 cups Onion, chopped; 1 cup Crimini Mushrooms, finely chopped; 3 Cloves Garlic, minced; 1 Tbsp. Fresh Ginger, minced; 2 Tbsp. Tomato Paste; 1/2 cup Red Wine; 1 cup Tomatoes, crushed; 1 cup Chicken Stock; 2 one-inch wide strips Orange Zest; 1 Star Anise; 1/2 tsp. Ground Cinnamon; 1/8 tsp. Freshly Ground Nutmeg; 1 tsp. Kosher Salt, plus more for seasoning duck; 1 lb. Fresh Egg Fettucini; 1/4 cup Freshly Chopped Flat-Leaf Parsley, plus extra to garnish; 1/4 cup Grated Pecorino Cheese, plus extra to garnish

Ingredients

2 Maple Leaf Farms All Natural Duck Legs
1-1/2 cups Onion, chopped
1 cup Crimini Mushrooms, finely chopped
3 Cloves Garlic, minced
1 Tbsp. Fresh Ginger, minced
2 Tbsp. Tomato Paste
1/2 cup Red Wine
1 cup Tomatoes, crushed
1 cup Chicken Stock
2 one-inch wide strips Orange Zest
1 Star Anise
1/2 tsp. Ground Cinnamon
1/8 tsp. Freshly Ground Nutmeg
1 tsp. Kosher Salt, plus more for seasoning duck
1 lb. Fresh Egg Fettucini
1/4 cup Freshly Chopped Flat-Leaf Parsley, plus extra to garnish
1/4 cup Grated Pecorino Cheese, plus extra to garnish

Directions

1
Begin by heating a dutch oven over medium-high heat. Season the duck legs lightly with kosher salt. Brown the duck legs, turning once, until deep golden brown all over, about 6 minutes. Remove the duck to a small plate.
2
Reduce the heat to medium and add the onion and mushrooms. Cook, stirring occasionally, until tender and golden. Add the garlic, ginger, and tomato paste, and cook, stirring constantly, for 1 minute.
3
Add the wine, bring to a simmer, and reduce by half.
4
Add crushed tomatoes, chicken stock, orange zest, star anise, cinnamon, nutmeg and salt. Nestle the duck into the pan, bring to a simmer, reduce heat, and cover. Braise duck, stirring occasionally until meat is tender and the leg-thigh joint is very loose, about 2-3 hours.
5
Remove the duck from the braise and cool slightly, leaving the braising liquid simmering, uncovered, to further reduce. De-fat the braising liquid, either with a spoon or, if you are making ahead, by chilling the liquid and lifting off most of the solid fat.
6
Remove skin and bones from duck and shred the meat into small pieces. Return the meat to the liquid, and return to a simmer.
7
Cook the pasta in boiling salted water until al dente, about 2-3 minutes. Drain well, reserving 1/2 cup of cooking liquid, then add to the pan of ragu, along with the parsley and pecorino. Toss to combine, adding pasta water if needed to loosen the sauce.
8
Serve the combined ragu and pasta warm, garnished with parsley and a touch of extra pecorino.