Duck Leg Guazzetto

Name: Duck Leg Guazzetto
Yield: 5 or 6 cups of meaty Guazzetto, enough for 2 1/2 to 3 pounds of pasta
Ingredients: 3 1/2 pounds duck legs (4 or 5 legs), or 1 whole duck, quartered; 1/2 cup dried porcini, soaked in 1 1/2 cups warm broth or water (see box, page 140); 1/4 cup extra-virgin olive oil; 1/4 teaspoon salt, plus more to taste; 1/4 pound bacon, minced in a food processor or finely chopped (about 1/2 cup); 1 medium onion, minced in a food processor or finely chopped (about 1 cup); 2 tablespoons tomato paste; 1 cup dry white wine; 2 to 4 cups hot Turkey Broth (page 80), Simple Vegetable Broth (page 288), or water or some of each, as needed; 3 bay leaves; 1 sprig rosemary about 4 inches long, with lots of needle clusters; 5 whole cloves; Freshly ground black pepper; A 10-to-12-inch heavy-bottomed saucepan or Dutch oven

December 14, 2011

I suggest you use duck legs to make this guazzetto, because they are juicier. But if you can’t buy duck legs separately, you can cook the whole duck. Another way to skin this cat is to remove the duck’s breasts, make the guazzetto with the rest of the duck, and sear the breasts to be served as a second course or a treat for another meal.

Recipe notes

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