PASTA WITH TUSCAN DUCK SAUCE
Steps:
- 1. if using raw duck: Trim visable fat from duck legs and lay them in a heavy skillet, skin down. turn heat to medium and when duck begins to sizzle, turn heat down to low and cover. Cook undisturbed about an hour. Check on occasion to make sure legs aren't burning. the skin should be golden brown. turn and cook until duck is very tender, about 30 minutes. Set aside, when cooled, shred duck meat from bones. toss excess fat. 2. Add onions to skillet and turn heat to medium-high. cook stirring occasionally, until onion is soft, about 5 minutes. 3. Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes, shredded duck meat, salt and pepper. Cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15-20 minutes. Taste and adjust seasoning. 4. Cook pasta, when tender, but not mushy, drain it and serve it with sauce along with cheese
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