Italian-inspired shredded duck leg tossed with egg-free pasta, fresh herbs, and a rich tomato-red wine reduction.
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Remove the duck legs from the fat and shred the meat using two forks, discarding the bones and excess skin.
Heat 2 tablespoons of duck fat in a large heavy-bottomed pan over medium heat and sauté the shallots until translucent.
Add the minced garlic, rosemary, and thyme to the pan, cooking for 1-2 minutes until fragrant but not browned.
Pour in the red wine to deglaze the pan, scraping up any browned bits, and simmer until the liquid is reduced by half.
Stir in the crushed tomatoes, stock, and shredded duck meat; lower the heat and simmer for 20-25 minutes until the sauce is thick and rich.
While the sauce simmers, cook the pappardelle in a large pot of salted boiling water until al dente, then drain, reserving a splash of pasta water.
Toss the cooked pasta directly into the ragu sauce, adding a little pasta water if needed to coat the noodles evenly.
Season with salt and pepper to taste, and serve immediately with a sprinkle of Pecorino Romano if desired.
