Spaetzle with Tender, Slow-Braised Duck Leg Ragu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pillowy spaetzle topped with a luxurious duck leg ragu braised in red wine with aromatics and tomato. A rich, deeply flavored German-Italian fusion dish that feels restaurant-quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 duck leg quarters, (about 3-4 lbs)
- 2½ tsp kosher salt, (divided)
- ¼ tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil, (or rendered duck fat if you have it)
- 2 Tbsp unsalted butter
- 1 cup sweet onion, (finely diced, about 1 medium or ½ large)
- 1 cup carrot, (finely diced, about 1 large)
- ½ cup celery, (finely diced, about 2 stalks)
- 4 cloves garlic, (finely chopped)
- 2 Tbsp tomato paste
- 2 cups (475ml) dry red wine, (such as Barolo, Chianti, or Pinot Noir)
- 3 cups (700ml) low-sodium chicken stock
- 28 oz (800g) canned crushed tomatoes
- 10 sprigs fresh thyme, (plus more for serving)
- 5 sprigs fresh rosemary
- 2 dried bay leaves
- ½ tsp ground cinnamon
- 1 Tbsp red wine vinegar
- 1 lb (16oz) German spaetzle
- Grated Parmesan, (for serving)
- Flaky sea salt
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 2h 30m
- Sodium
- 1096mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1084mg
- Calcium
- 125mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1096MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.