Pasta With Tuscan Duck Sauce

• 2 duck legs
• 1 medium onion, chopped
• Salt and pepper
• 1 1/2 cups dry red wine
• 1 28-ounce can plum tomatoes, chopped
• 1 pound cut pasta, like penne
• Grated pecorino Romano or Parmesan

1. Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet.
2. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover.
3. Cook undisturbed about an hour (check once to be sure legs aren't burning); the skin should be golden brown.
4. Turn and cook until duck is very tender, at least 30 minutes.
5. Remove duck and set aside.
6. Add onion to skillet and turn heat to medium-high.
7. Cook, stirring occasionally, until onion is soft, about 5 minutes.
8. Set a large pot of salted water to boil for the pasta.
9. Add wine to skillet and raise heat to high; cook until liquid is reduced by about half.
10. Add tomatoes and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes.
11. Taste and adjust seasoning.
12. Meanwhile, shred duck from bone and add it to sauce as it cooks.
13. A few minutes after adding tomatoes, cook pasta.
14. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.

duck legs, onion, salt, red wine, tomatoes, pasta, pecorino romano

Taken from cooking.nytimes.com/recipes/11147 (may not work)