Ingredients:

• 2-3 duck legs confit
• 2-3 cups tomato sauce
• 3-4 cups shaved brussel sprouts
• 1 lb pasta
• shaved Parmigiano-Reggiano to garnish

Prep:

1. 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.
2. Saute shaved brussel sprouts in butter and/or olive oil over high heat until browned nicely but still maintain some crunch.
3. Cook pasta until just under al dente.  Add to duck ragu to finish.  Top with brussel sprouts and cheese.

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Duck:
Score the skin of the breast and season heavily with salt and pepper.  Saute (skin down) in olive oil over high heat until the fat has melted and the skin is brown and crisp.  Remove and reserve most of the duck fat.  Flip the breasts over in the saute pan and finish in the oven around 350.  Once finished, deglaze the pan with some white wine and apple cider and reduce to a desired consistency for sauce.  Taste for salt and pepper.

Wild Rice:
Cook wild rice (1 cup rice to 2 cups stock) according to package instructions.  Separately, saute wild mushrooms (this time I used chanterelles and creminis) in some some of the duck fat and butter.  Add some minced garlic and cranberries when the mushrooms are almost cooked through.  Fold into rice.

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