Norris Hall Duck Ragù

Ingredients

• 6 to 8
• 6 duck legs
• Salt, pepper
• 3 tablespoons olive oil, divided
• 4 ounces pancetta, sliced one-fourth-inch thick and diced into one-fourth-inch cubes
• 1 medium onion, chopped
• 4 stalks celery, diced
• 4 medium carrots, peeled and diced
• Generous 1 cup dry red wine
• 4 cups chicken broth, more as needed
• 1 (14-ounce) can whole tomatoes
• 1 pound dry pasta, such as penne
• 2 tablespoons butter
• Parmigiano-Reggiano, freshly grated, for garnish
• Chopped parsley, for garnish

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag