Tagliatelle and Duck Ragù

Preparation

1. Step 1

   In a large, heavy pot, heat the olive oil over medium-high heat. Season the duck legs with salt and pepper, then dredge in the flour. Sear the duck legs until browned, about 4 minutes on the first side and 2 minutes on the second.

   Step 2

   Combine the tomatoes, onion, carrot, parsley, and garlic in a food processor and blend until puréed. Carefully pour the mixture into the pot with the duck legs. Stir in the broth, wine, thyme, and oregano, bring to a boil, reduce the heat to low, and simmer, covered, for 1 hour and 15 minutes. Stir, and simmer uncovered for another 1 1/2 hours.

   Step 3

   Remove the duck legs from the pot and allow them to cool a bit. Shred the meat and return it to the sauce; discard the bones and skin. Season the ragù with salt and pepper.

   Step 4

   Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking liquid, and add the pasta directly to the pot with the duck ragù. Mix well to coat the pasta with the sauce. Add as much of the pasta cooking liquid as needed to moisten the pasta and ragù mixture. Spoon into individual bowls and top with Parmesan cheese.