Duck leg ragu

Ingredients

• 4 large (12-ounce) duck legs, or 6 smaller ones
• coarse salt and pepper, to taste
• 1 2/3 cup dry red wine, divided use
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 1 rib celery, chopped
• 4 cloves garlic, minced
• 2 stems fresh thyme
• 2 bay leaves
• 1/2 teaspoon bay leaves
• 1 cup chicken stock
• 1 can (14.5 ounces) diced tomatoes, drained
• 1/4 cup heavy cream
• red wine vinegar
• 1 pound sturdy pasta, such as bucatini or cavatappi

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag