Duck Leg Ragout

Ingredients

• 1 duck leg
• 2 shallots
• 1 tbsp Olive Oil
• Salt
• Pepper (freshly ground)
• 0.5 tsp tomato paste
• 1 glass red wine
• 4 thyme sprigs
• 300 ml Vegetable broth
• 6 large sorrel leaves
• 160 g ribbon pasta
• fresh parmesan

Instructions

1. 1.

   Remove the skin from the duck leg and cut the meat into small cubes, also separating it from the bone. Peel and dice the shallots. Sauté the meat and shallots in olive oil over medium heat, seasoning with salt and pepper. Add tomato paste and toast briefly. Deglaze with red wine and reduce slightly. Wash thyme, shake dry, and add to the pot along with vegetable broth. Cover and simmer gently for 45–60 minutes over low heat.

2. 2.

   In a small pan, crisp the duck skin in a little olive oil until golden and crunchy; drain on paper towels and lightly season with salt. Rinse sorrel, pat dry, and julienne into fine strips. Cook ribbon pasta in boiling salted water until al dente, then drain. Arrange pasta on plates, spoon the ragout over it, sprinkle with sorrel and crispy duck skin, and finish with parmesan, pepper, and a drizzle of olive oil.