Heat the olive oil over medium-high heat in a large skillet or Dutch oven
Sprinkle the duck
legs with salt and pepper. Sear
in the hot pan until golden brown and crisp
, 10 minutes. Remove to a plate.
Add the carrots
, celery and onions
, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.
Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the duck; this will add to the flavor of the finished sauce. Cook for 2 minutes, then stir in the tomatoes, some salt and pepper and bring to a gentle simmer
. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.
Remove to a casserole dish
to cool. Remove the skin and bones and discard. Chop
the meat finely and add it back into the tomato sauce
, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.
Serve over Homemade Pappardelle. Drizzle
with extra-virgin olive oil serve with freshly grated Parmesan