Gnocchi with Duck Ragù

Name: Gnocchi with Duck Ragù
Yield: makes 1 quart of ragù, or enough for 16 servings; gnocchi with sauce serves 8
Ingredients: 4 duck legs (or one whole duck, cut up), skinned, cut apart at the joint, visible fat removed, rinsed and patted dry (about 1 3/4 pounds); 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1/2 cup Soffritto (page 28); 5 tablespoons double-concentrated tomato paste; 2 cups dry red wine; 3 cups Basic Chicken Stock (page 27), enough to cover the duck legs by 1/2 inch; 3 1/2 ounces duck livers, finely chopped (about 2 livers), or chicken livers; 4 fresh sage leaves; Kosher salt; 1 cup Basic Tomato Sauce (page 24); 1 tablespoon plus 1 teaspoon unsalted butter; 28 ounces Gnocchi (page 172; about 96 gnocchi) or 24 ounces Pici (page 168); 1/2 cup thinly sliced fresh Italian parsley leaves; 1/2 cup finishing-quality extra-virgin olive oil; 1/4 cup freshly grated Parmigiano-Reggiano, plus a wedge for grating; 1/4 cup freshly grated pecorino romano

January 26, 2012

We serve this rich, meaty ragù alternately with gnocchi (page 172) and pici (page 168). When the ragù is tossed with gnocchi, the flavor becomes like a rich and delicious meat-and-potatoes dish. It manages to be exotic and familiar at the same time. We use only duck legs and not the whole duck because the meat from the legs is more moist and lends itself better to long cooking. You will probably have to special-order the legs from your poultry purveyor, so when you do, make sure to ask for the livers, too. Alternatively, you can make this ragù with one whole duck, cut into pieces. Not only will this be easier to find but also you’re guaranteed to get the liver with it.

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