This is a hearty fall pasta that is very easy to execute using store bought duck legs confit and tomato sauce, although doing those things from scratch always makes the dish turn out better.
- 2-3 duck legs confit
- 2-3 cups marinara sauce
- 3-4 cups shaved brussel sprouts
- 1 lb pasta
- shaved Parmigiano-Reggiano to garnish
Remove and shred meat from the duck legs, leaving some larger pieces (this is easiest when the are warm). Add to sauce, simmer, and adjust seasonings.
Saute shaved brussel sprouts in butter and/or olive oil over high heat until browned nicely but still maintain some crunch.
Cook pasta until just under al dente. Add to duck ragu to finish. Top with brussel sprouts and cheese.
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