DUCK CONFIT GIGANTONI
A festive Ragu, delicious and ready in 30 minutes!
400 g Gigantoni pasta
2 tbsp tomato concentrate
700 g tomato puree
2 confit duck legs
1 yellow onion
1 stalk of celery
1 carrot, peeled and finely diced
Heat water in a medium saucepan until simmering. Turn off and immerse the duck legs (with their preparation) in it for about 5 minutes, just long enough to melt the fat. Open the sachet and collect the duck fat in a ramekin. Take the meat out, place it on a cutting board and remove the skin, the bone. Cut the flesh into pieces.
Boil water in a large saucepan then salt it. In a medium saucepan, brown 2 tbsp of duck fat recovered from the thighs, with the onion. Allow to brown slightly over medium heat then add the carrot and celery. Leave to cook for 5 minutes then add the meat, the tomato purée, the bay leaf and two glasses of water (if necessary add a little more towards the end of cooking depending on the consistency of the sauce).
Simmer for about twenty minutes until the onion becomes soft, the sauce thickens and the meat absorbs the flavors well. The sauce should still remain fluid and not too dry (if necessary add a little water). Turn off, remove the bay leaf, salt and pepper then add the parsley.
While the ragù is cooking, cook the pasta then plunge them into the pan with the stew. Mix well to coat them. Serve hot with parmesan.