Pappardelle with Duck and Porcini Ragù

Original recipe by: Leslie Brenner

A long braise in red wine and broth turns duck legs into a rich and deeply flavorful ragù – one that's easier to make than you might think. Dried porcini add woodsy depth. Use it to dress luscious handmade pappardelle, handmade pici or good dried imported pasta — any which way, it's a winner.

Serves 4 - 6.

Ingredients

• 4 or 5 duck legs (about 2 1/2 pounds)

• Salt

• Freshly ground black pepper

• 2 tablespoons duck fat or olive oil

• 1 ounce dried porcini mushrooms

• 1 medium onion, chopped

• 1 medium carrot, diced

• 3 garlic cloves, peeled and lightly smashed

• 1 tablespoon fresh thyme

• 2 dried or 3 fresh bay leaves

• 1 1/2 cups red wine

• 1 14.5-ounce can crushed tomatoes (or passata)

• 1 cup chicken broth

• 1 recipe of Fresh Egg Pasta cut into pappardelle, or 1 pound of dried pappardelle (or other pasta)

• Grated Parmigiano Reggiano

Instructions

1. Dry the duck legs and sprinkle them generously with salt and pepper. Heat the olive oil…