Duck Leg Ragu with Pappardelle and Rosemary Breadcrumbs

Ingredients

4 duck legs

2 tsp sea salt

1 tsp crushed juniper berries

1 tsp black pepper

Zest of 1 lemon

Zest of 2 oranges, divided

1 large shallot, finely diced

1 large carrot, finely diced

1 stalk celery, finely diced

3 cloves garlic, chopped

1 red chili, finely chopped

2 sprigs fresh rosemary, divided

2 tbsp tomato paste

1 cup dry red wine

2 cups demiglace

1 lb pappardelle

Half a loaf of stale French bread, torn into rough pieces

Olive oil

1/4 cup fresh parsley, chopped

Parmigiano-Reggiano, for finishing

Fresh chives, for finishing

Kosher salt, for pasta water

Preparation

1. Season the duck legs on both sides with sea salt, crushed juniper berries, black pepper, lemon zest, and half the orange zest. Place on a wire rack uncovered and refrigerate for at least 3 hours.

2. Remove duck legs from the refrigerator and pat dry. Place skin-side down in a cold Dutch oven. Bring heat to medium-high and sear until deeply golden, about 2 to 3 minutes. Flip and repeat on the second side. Remove duck legs and set aside.

3. Add the shallot, carrot, celery, garlic, chili, and 1 sprig of rosemary to the duck fat in the pot. Season with salt and saute until softened, about 3 to 4 minutes.

4. Add the tomato paste and cook for 1 minute. Deglaze with the red wine and allow to simmer until reduced by half, about 3 to 4 minutes.

5. Add the demiglace and stir to combine. Return the duck legs to the pot, bring to a gentle simmer, cover, and cook over low heat for 3 hours.

6. Remove the duck legs. The meat should fall off the bone. Pull the meat apart and set aside. Discard the bones.

7. Increase heat to medium and reduce the braising liquid until slightly thickened, 10 to 15 minutes. Adjust seasoning. Return the shredded duck meat to the pot and reduce heat to low.

8. Pulse the French bread in a food processor to coarse crumbs. Heat a generous pour of olive oil in a skillet over medium heat. Add the breadcrumbs, remaining rosemary sprig, sea salt, and remaining orange zest. Toast, stirring frequently, until golden and crispy. Set aside.

9. Bring a large pot of well-salted water to a boil. Cook the pappardelle until al dente. Reserve 1 cup of pasta water before draining.

10. Add the drained pasta to a pan with several large spoonfuls of ragu and a splash of pasta water. Toss vigorously over medium heat until the sauce is cohesive and slightly thickened. Add parsley, a grating of Parmigiano-Reggiano, and a drizzle of olive oil. Use pasta water as needed to loosen.

11. Plate and top with breadcrumbs, a drizzle of olive oil, and plenty of chives.