Pappardelle with Duck and Porcini Ragù
A long braise in red wine and broth turns duck legs into a rich and deeply flavorful ragù – one that's easier to make than you might think. Dried porcini add woodsy depth. Use it to dress luscious handmade pappardelle, handmade pici or good dried imported pasta — any which way, it's a winner.
Serves 4 -6.
Ingredients
4 or 5 duck legs (about 2 1/2 pounds)
Salt
Freshly ground black pepper