Parpardelle with Slow Cooked Duck Ragout

(1) Course Main Dishes Prep Time 30m Total Time 8h 35m

Ingredients in this Recipe

1 (6 pound) roasting duck, in pieces, boneless, skin on, breasts grounded, livers chopped and reserved separately
1 1/2 pounds dried pappardelle, cooked al dente and drained
1 cup minced carrots
1 cup minced celery
1 cup minced onions
1 sprig fresh oregano
1 sprig fresh thyme
1 tablespoon olive oil
1/2 cup dry red wine
1/4 teaspoon dried oregano leaves, crumbled
2 (14 ounce) cans diced tomatoes, coarsely processed with juices
2 cloves garlic, smashed
2 cups minced leeks
2 sprigs fresh rosemary
2 tablespoons finely chopped fresh parsley leaves
3 ounces thick cut bacon, chopped
Finely grated or shaved Parmigiano Reggiano, for serving
Salt and freshly ground black pepper

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