Pici with Anatra ragu

Ingredients for 6 servings:

• 4 duck legs
• 75 g duck liver(s)
• 1 carrot(s)
• 100 g ham
• 2 stalk(s) Celery
• 1 onion(s), red
• 1 garlic clove(s)
• 1 tsp tomato paste
• 2 tbsp olive oil
• 500 g tomatoes
• 1 jar white wine
• 100 ml chicken stock
• 10 sage leaves
• ½ bunch parsley
• salt and pepper
• 500 g pasta (pici) *

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

thick Tuscan spaghetti with duck ragout

To make the ragout, fry the duck legs and livers in olive oil, fish out the liver pieces after 3 minutes, and then add the ham and the prepared vegetables. Turn the vegetables over several times, then stir in the tomato paste, which should then simmer briefly. Season the duck legs with salt and pepper, deglaze with the wine, fold in the tomatoes, pour in the chicken stock, add the sage, and simmer gently with the lid on for at least 1 hour, until the meat is tender. Add the salted liver pieces back in 5 minutes before cooking so they too can finish cooking. Then remove the legs, let them cool, then cut the meat into large pieces and remove the skin. Season the sauce to taste and return the meat to the sauce to heat through. Cook the pici al dente. Store-bought ones take an unusually long time, so check the package instructions and take a sample before draining. Add to the ragout, mix well, and simmer briefly if necessary. Then arrange on plates and garnish with some finely chopped parsley. Serve as a typical Tuscan primo piatto. *Note: Pici are thick spaghetti and a cult type of pasta from Tuscany. You can buy them everywhere in delicatessens and at delicatessens. You can also make them yourself.