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Wide ribbons of pasta draped in slow-cooked duck ragù are Tuscan richness at its finest. This high protein mediterranean dish is perfect for family dinners and freezes well.
Pat the duck legs dry and season with 1 tsp of kosher salt and black pepper. Sear them in 2 tbsp olive oil over medium-high heat in a Dutch oven until browned on both sides, about 8-10 minutes total. Remove and set aside.
Drain off most of the duck fat, leaving about 1 tbsp in the pot. Add chopped onion, carrot, and celery, cooking over medium heat for 7-8 minutes until soft and slightly golden. Stir frequently to avoid burning.
Stir in minced garlic, rosemary, thyme, and bay leaf. Cook for 1 minute until fragrant, then pour in the red wine to deglaze, scraping up any browned bits. Let wine reduce by half, about 3-4 minutes.
Return the duck to the pot, add crushed tomatoes, remaining olive oil, and 1 tsp salt. Bring to a simmer, cover with the lid slightly ajar, and cook on very low heat for 2 hours, turning the duck halfway through.
Remove duck legs, shred the meat with two forks, discarding the skin and bones. Return shredded meat to the sauce, simmer uncovered for 30-40 minutes over low heat until sauce is rich and thick. Adjust seasoning to taste.
Boil the pappardelle in a large pot of salted water until al dente, reserving 1/2 cup pasta water. Drain pasta and add directly to the ragù. Toss well over low heat, adding pasta water if needed for silkiness. Serve hot, garnished with extra herbs if desired.
