Norris Hall Duck Ragù
Ingredients
- 6 to 8
- 6 duck legs
- Salt, pepper
- 3 tablespoons olive oil, divided
- 4 ounces pancetta, sliced one-fourth-inch thick and diced into one-fourth-inch cubes
- 1 medium onion, chopped
- 4 stalks celery, diced
- 4 medium carrots, peeled and diced
- Generous 1 cup dry red wine
- 4 cups chicken broth, more as needed
- 1 (14-ounce) can whole tomatoes
- 1 pound dry pasta, such as penne
- 2 tablespoons butter
- Parmigiano-Reggiano, freshly grated, for garnish
- Chopped parsley, for garnish
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