2x duck legs skinned. Skins rendered and soffritto cooked in fat. Pancetta, 1 garlic clove and tomato paste added. 1/2 glass of chianti riserva cooked off and tomato pulp added. In with the duck legs for 2 hours covered on a low simmer. Legs removed, meat shredded and added back in to sauce. Left overnight off heat and all finished off in pan next day.
by Clean_Ground_1389
8 Comments
Brilliant!
Onore a te amico mio
What pasta have you used? (I know it s pappardelle but where from?)
This looks amazing
It is amazing but I have to point out this is the tuscan version, because it has tomato and red wine. The venetian one uses white wine and no tomato at all.
Magari Veneto more than Venetian… A Vicenza bigoli co l’arna xe piato nazionae
What do you mean “left overnight off heat”? That’s not safe? Can i just put it in the fridge?
Complimenti, mi fa venire nostalgia di casa e delle sagre lol