Karen Martinis braised duck verjuice and celeriac ragout

Ingredients

• 8 plump duck legs
• 1 cup rock salt
• 60ml extra virgin olive oil
• 60g butter
• 2 brown onions, finely diced
• 1 leek, white part only, sliced in 2cm rounds
• 8 garlic cloves, sliced
• salt flakes and freshly ground black pepper
• 1 celeriac, peeled and cut into 2cm dice
• 2 carrots, cut into 1cm dice
• ½ bunch of thyme leaves
• 2 fresh bay leaves
• 1½ tsp ground allspice
• 500ml verjuice
• 250ml white wine
• 1.5 litres rich chicken stock (if store-bought, choose low-salt)
• 600g dried short pasta (such as strozzapreti (pictured), capunti, gnocchetti sardi or pennette)
• 12 radicchio leaves (or ½ small head), finely sliced
• parmigiano reggiano, to serve
• 50ml saba (vincotto) or quality balsamic vinegar
• 30ml peppery extra virgin olive oil

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