Recipe By: EMILY, The Cookbook

🍷 Fun Fact: Ragù began as a slow-simmered meat sauce in northern Italy, evolving from French ragout into the rich, patient braises Italians now serve proudly.

4 duck legs, trimmed
1 tablespoon canola oil
1 fennel bulb, finely chopped
1 large carrot, finely diced
1 large red onion, finely diced
3 tablespoons tomato paste
4 star anise
2 cups red wine
2 cups chicken stock
1 tablespoon fresh sage , minced
salt and freshly ground pepper, to taste

1️⃣ Preheat
Set the oven to 350°F. Low, steady heat will carry the dish the rest of the way.

2️⃣ Brown the Duck
Heat a lidded, heavy-bottom pot over medium. Add a little oil and place the duck legs skin side down.
Cook until the skin is well browned. Flip and color the second side. Remove and set aside.

3️⃣ Build the Aromatic Base
Add fennel, carrot, and onion to the pot and sweat gently until softened.
Push the vegetables to the edges and add tomato paste to the center. Let it cook in the fat until deeply caramelized, almost catching.

4️⃣ Deglaze & Reduce
Add star anise, wine, and the duck legs back to the pot.
Allow the wine to reduce by roughly half, concentrating the flavor.

5️⃣ Braise
Add chicken stock, bring to a boil, then lower to a simmer. Cover and transfer the pot to the oven.
Cook until the duck legs are tender and nearly falling from the bone.

6️⃣ Rest Overnight
Let the braise cool overnight. The flavors deepen and settle.

7️⃣ Prepare the Meat
The next day, gently reheat until the legs lift easily. Remove the skin and dice it.
Pull the meat from the bones in large, rustic pieces. Avoid shredding.

8️⃣ Finish the Pot
Return the duck meat and diced skin to the pot.
Season with fresh sage, salt, and pepper, adjusting until the balance feels right.

A slow dish. A rewarding one. The kind that asks for a proper glass of red nearby. 🍷

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