Duck Ragu with Pappardelle & Swede Recipe

Preheat the oven to 325°F (163°C). Season the duck legs with salt and pepper.

Heat a large oven-safe pot over medium-high heat. Add a drizzle of olive oil and sear the duck legs until golden brown on all sides. Remove the duck legs and set aside.

In the same pot, add the diced onion, carrots, and celery. Cook until the vegetables are softened.

Add the minced garlic and cook for another minute.

Pour in the red wine and simmer until it has reduced by half.

Stir in the crushed tomatoes, chicken broth, rosemary, and thyme. Season with salt and pepper.

Return the duck legs to the pot and bring the mixture to a simmer. Cover the pot and transfer it to the preheated oven.

Cook for 2.5 to 3 hours, or until the duck is tender and easily falls off the bone.

While the duck is cooking, prepare the pappardelle pasta according to package instructions. Drain and set aside.

In a separate pan, heat some olive oil and add the diced swede. Cook until golden and tender.

Remove the duck legs from the pot and shred the meat using two forks. Discard the bones and any excess fat. Return the shredded duck to the pot and stir well.

Serve the duck ragu over the cooked pappardelle pasta, topped with the roasted swede. Enjoy!