Duck Leg Stracotto | TasteToronto

Ingredients

• 4 whole duck legs, approximately 12-14 ounces in weight
• 2 teaspoons kosher salt
• 1 carrot, peeled and diced
• 1 celery rib, diced
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 tablespoon brown sugar
• 2 cups low sodium chicken stock
• 1 x 28 ounce can pureed tomatoes
• 2 bay leaves
• 4 sprigs thyme
• 2 pieces Parmesan cheese rinds (optional)
• 1/3 cup raisins
• 4 servings fresh pasta
• 1/4 cup pine nuts, toasted
• 1/2 cup fresh parsley leaves
• 1 whole lemon, zest only