We brown the duck legs whole until the fat begins to render. Then we braise them slowly with a soffritto, tomatoes, and Sangiovese red wine. When the meat starts to fall from the bone we shred it back into the sauce. At the end, we fold in orange zest and fresh sage to give the ragù a gentle seasonal lift.
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Pappardelle with Duck Leg & Seville Orange—
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Pappardelle with Duck Leg & Seville Orange
We brown the duck legs whole until the fat begins to render. Then we braise them slowly with a soffritto, tomatoes, and Sangiovese red wine. When the meat starts to fall from the bone we shred it back into the sauce. At the end, we fold in orange zest and fresh sage to give the ragù a gentle seasonal lift.
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We brown the duck legs whole until the fat begins to render. Then we braise them slowly with a soffritto, tomatoes, and Sangiovese red wine. When the meat starts to fall from the bone we shred it back into the sauce. At the end, we fold in orange zest and fresh sage to give the ragù a gentle seasonal lift.
