- 2 onions, finely chopped
- 3 cloves garlic, finely chopped
- 3 sprigs rosemary, leaves picked and finely chopped
- 2 leeks, finely sliced
- 2 sticks celery, finely sliced
- 3 T olive oil
- 2 t coriander seeds
- 1 cinnamon stick
- 1 t smoked Spanish paprika
- 1 T flour
- 2 cups red wine
- 1 x 400 g can tomatoes
- 3 dried chipotle chillies (optional)
- 1 fresh bay leaf
- 1 x 125 ml sachet Woolworths chicken bone broth
- 1 T tomato paste
- sea salt and freshly ground black pepper, to taste
- 6 Woolworths free-range duck legs
- 2 t Muscovado sugar
- pappardelle pasta, cooked al dente, for serving
- Parmesan, grated, for serving
Fry the onions, garlic, rosemary, leeks and celery in 2 T olive oil over a medium to low heat for 5 minutes.
In another pan, dry fry the spices for 1–2 minutes over a low heat until fragrant, taking care not to burn them.
Add the spices and flour to the onions and stir. Cook for 2 minutes.
Increase the heat and add the red wine to deglaze the pan. Add the canned tomatoes, chipotle, bay leaf, bone broth and tomato paste and season to taste. Simmer slowly for 10 minutes.
Meanwhile, in another pan, fry the duck legs in the remaining olive oil over a medium to high heat until crispy. Remove from the heat and allow to cool slightly.
Remove the skin from the legs and submerge the legs in the sauce. Simmer for 3–3½ hours, covered, over a low heat, stirring occasionally.
Once the duck is tender and falls from the bone easily, serve with the pappardelle and Parmesan.