Ingredients

• 1 1/2 tablespoons duck fat
• 6 duck legs, washed and patted dry
• 1 onion, finely diced
• 2 celery stalks, finely diced
• 1 garlic clove, crushed
• 4-5 thyme sprigs, leaves removed
• 500ml red wine
• 500ml chicken stock
• 700ml tomato passata
• 2 bay leaves
• 1/2 tsp nutmeg
• 400g Fresh egg pappardelle pasta
• Grated parmigiano reggiano cheese, to serve
• Chopped continental parsley, to serve

Instructions

Preheat oven to 160° Celsius.

Heat a large dutch oven over medium high heat and add the duck fat. Once melted, add the duck legs skin side down and cook for 4-5 minutes until most of the fat has rendered. Turn the duck over and brown on the alternate side for 2 minutes then remove and set aside.

Add the celery, carrot, onions garlic and thyme leaves to the Coppernox dutch oven and cook until the onion is translucent. Season with salt, then add the red wine. Increase the heat and bring to the boil while scraping the bottom of the pan with a wooden spoon until the bottom is clean then continue cooking until the wine has boiled down by half.

Add the tomato passata and stock to the dutch oven with the bay leaves and nutmeg and bring it all to the boil then reduce heat to medium and add the browned duck. Season with salt and pepper. Put the lid on the dutch oven and transfer to the oven to bake for 2 hours or until the meat is falling off the bone. Remove from the oven and transfer the duck to a wooden board. Pull the meat from the bone and place back in the pot.

Boil egg pappardelle in salted water until al dente then stir through a few ladlefuls of the duck ragu. Divide between 4 pasta bowls and top with extra ragu, parmigiano reggiano cheese and parsley.