Pasta with Duck Sauce

• 2 duck legs
• 1 medium onion, chopped
• Salt and black pepper to taste
• 1 1/2 cups dry red wine, like Barolo or Cabernet Sauvignon
• One 28-ounce can plum tomatoes, drained and roughly chopped
• 1 pound cut pasta, such as penne
• Freshly grated pecorino Romano or Parmesan cheese or chopped fresh parsley leaves for garnish

1. Trim the visible fat from the duck legs, then lay them, skin side down, in a 10-inch skillet with a lid.
2. Turn the heat to medium and, when the duck begins to sizzle, turn the heat to low and cover.
3. Cook undisturbed for about an hour (check once to make sure the legs arent burning), by which time the skin should be golden brown.
4. Turn, then cook until the duck is very tender, at least 30 minutes more.
5. Remove the duck and set aside.
6. Add the onion to the skillet and turn the heat to medium-high.
7. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
8. Bring a large pot of water to a boil for the pasta and add salt.
9. Add the wine to the onion and raise the heat to high; cook until the liquid is reduced by about half, after about 5 minutes, then add the tomatoes along with some salt and pepper and cook over medium-high heat, stirring occasionally, until the mixture is saucy, about 15 minutes.
10. Taste and adjust the seasoning.
11. (You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
12. Meanwhile, shred the duck meat from the bone and add it to the sauce as it cooks.
13. A few minutes after adding the tomatoes, cook the pasta.When it is tender but not mushy, drain it and serve it with the sauce, along with the cheese or parsley.

duck legs, onion, salt, red wine, tomatoes, pasta, freshly grated pecorino

Taken from www.epicurious.com/recipes/food/views/pasta-with-duck-sauce-385929 (may not work)