Ingredients
- 2 duck legs
- 1 medium onion, chopped
- Salt and pepper
- 1 ½ cups dry red wine
- 1 28-ounce can plum tomatoes, chopped
- 1 pound cut pasta, like penne
- Grated pecorino Romano or Parmesan
3 to 4 main-course servings
Preparation
- Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about an hour (check once to be sure legs aren’t burning); the skin should be golden brown. Turn and cook until duck is very tender, at least 30 minutes.
- Remove duck and set aside. Add onion to skillet and turn heat to medium-high. Cook, stirring occasionally, until onion is soft, about 5 minutes. Set a large pot of salted water to boil for the pasta.
- Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes. Taste and adjust seasoning.
- Meanwhile, shred duck from bone and add it to sauce as it cooks. A few minutes after adding tomatoes, cook pasta. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.
Dining and Cooking