Ingredients
Method
Built slowly, with care at each step
- Begin by preparing the base: finely chop the onion, carrot, celery, rosemary, prosciutto, and garlic, keeping everything small and even so it melts gently into the sauce. Trim any excess fat from the duck legs, then season them well with salt and pepper.
- Warm the olive oil in a large, heavy-based pot over a medium heat. Add the duck legs and brown them deeply on both sides until golden, then lift them out and set aside.
- In the same pot, add the prosciutto and cook briefly until lightly coloured. Stir in the chopped onion, carrot, celery, and rosemary, allowing them to soften and sweeten for a few minutes. Add the garlic and dried mushrooms, cooking just until their aroma lifts.
- Pour in the wine and let it reduce gently, leaving behind depth without sharpness. Add the stock and tomato passata, stirring everything together into a smooth, cohesive sauce. Return the duck legs to the pot, ensuring they are nestled and submerged.
- Let the ragù simmer very gently, uncovered, for 2 to 2½ hours, turning the legs once as it cooks. The meat should become tender enough to fall easily from the bone.
- Lift the duck from the pot, shred the meat using two forks, and discard the bones and skin. Return the shredded meat to the sauce, stirring through until warmed and well combined.
- Taste and adjust the seasoning, then serve with al dente pasta and a generous scattering of Parmesan.
