INGREDIENTS: 

• 12 Duck legs 

• Salt 
• 2 Carrots, finely diced 
• 2 Onions, finely diced 
• 2 Tablespoons chopped garlic 
• 4 Sprigs of fresh sage 

• 2 Sprigs of thyme 
• 2 Fresh bay leaves 
• 20g Dried Porcini (rehydrated in 500 ml hot water for 1 hour) 
• 200g Tomato paste 
• 250ml Dry white wine 

• 1500ml Chicken stock 
• Parmigiano Reggiano, finely grated, plus extra to serve. 

METHOD: 

Season the duck legs with salt 1 hour before you start. (Do it at the same time you start to soak the mushrooms.) 

Preheat the oven to 150°C  

In a medium pot that will fit in the oven, brown the duck legs until golden. 

Remove from the pot and then add the carrots, onion, garlic and herbs. Cook for 10 minutes until soft. 

Chop the Porcinis and add to the vegetables in the pot. 

Add the tomato paste and cook for 5 minutes until cooked through. 

Add the wine and boil until it is reduced by half, and the alcohol has evaporated. 

Add the chicken stock and 400ml of the strained porcini water. 

Bring to the boil, add salt and pepper, and then the duck legs. 

Cover with a lid and put into the oven for 2 hours. Cook until the meat is falling off the bone. Cool for 15 minutes, then shred the meat and stir into the sauce. 

Serve with cooked gnocchi, Parmigiano Reggiano, finely grated, and parsley. 

Buon appetito  

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