Duck Ragu Pasta

Dry brine the duck legs by seasoning both sides with sea salt, crushed juniper berries, black pepper, lemon zest, and orange zest. Leave uncovered on a wire rack in the refrigerator for a few hours.

Remove the duck from the refrigerator and pat dry. Place the duck legs skin‑side down in a cool Dutch oven.

Heat the pot over medium‑high heat and sear the duck for 2–3 minutes until deeply golden. Flip and sear the other side for the same time.

Remove the duck legs and set aside. Add the mirepoix (shallot, carrot, celery, garlic, red chilli, rosemary) to the rendered duck fat and sauté for 3–4 minutes until softened.

Stir in the tomato paste and cook for about 1 minute, then deglaze the pan with red wine.

Allow the wine to reduce by half, then add the chicken or beef stock (or demiglace) and bring to a gentle simmer.

Return the duck legs to the pot, cover, and simmer gently for 3 hours, turning occasionally.

Uncover the pot, remove the duck legs, and pull the meat off the bones. Set the shredded duck meat aside.

Continue to reduce the sauce until it thickens, taste and adjust seasoning, then stir the shredded duck meat back in and keep on low heat.

Toast the stale bread in a skillet with olive oil, rosemary, sea salt, and orange zest until golden and crispy; then crumble into coarse breadcrumbs.

Cook the pasta in salted boiling water until al dente. Drain, reserving a splash of pasta water.

In a large pan, combine the cooked pasta with a portion of the ragu and a splash of pasta water; toss vigorously until the sauce thickens and coats the pasta.

Finish the dish with chopped parsley, grated parmigiano, a drizzle of olive oil, and the toasted breadcrumbs. Garnish generously with chives and serve immediately.