Slow-braised duck ragù served with wide pappardelle pasta, red wine, and aromatic herbs. This rich Italian main course is perfect for Valentine’s Day, cozy dinners, or special occasions.
Season duck legs generously with salt and pepper.
Heat olive oil in a heavy pot or Dutch oven over medium heat.
Place duck legs skin-side down and cook for 6–8 minutes until the skin is deeply golden and fat is rendered. Flip and brown briefly on the other side.
Remove duck and set aside.
Discard excess fat, leaving about 1 tablespoon in the pot.
Add onion, carrot, and celery. Cook for 6–8 minutes until soft and aromatic.
Add garlic and cook for 30 seconds.
Stir in tomato paste and cook for 2 minutes until slightly caramelized.
Pour in red wine and simmer for 5–7 minutes until reduced by half.
Add crushed tomatoes, stock, bay leaf, rosemary, and thyme.
Return duck legs to the pot, nestling them into the sauce.
Cover and simmer gently for 1½–2 hours, until duck is very tender.
Remove duck legs from the pot. Discard skin and bones.
Shred the meat and return it to the sauce.
Simmer uncovered for 10–15 minutes to thicken slightly. Adjust seasoning.
Cook pappardelle in well-salted boiling water until al dente.
Reserve ½ cup pasta water, then drain.
Toss pasta with duck ragù, adding pasta water if needed to loosen the sauce.
Serve hot with grated Parmesan, fresh herbs, and a drizzle of olive oil.
Wine
Barolo
Chianti Classico
Pinot Noir
Sides
Arugula salad with lemon vinaigrette
Roasted mushrooms
Grilled radicchio
Starters
Roasted Beetroot Soup
Burrata with Roasted Vegetables
Shrimp Bisque
Duck legs are ideal — flavorful and perfect for slow cooking
Use a red wine you enjoy drinking
Low and slow cooking is key for tender meat
Wide pasta like pappardelle or tagliatelle works best
An exceptional Valentine’s main: comforting, indulgent, and impressive
4 servings