Duck Sugo

For the duck sauce, bone the duck legs, remove the skin and coarse tendons. Cut the meat into larger cubes and mince with the middle disc of the meat grinder. Peel the carrots and cut into cubes of about 1 cm. Clean celery and cut into slices about 1/2 cm thick, finely chop onion and garlic.

Sauté prepared vegetables except garlic in hot olive oil for 5 minutes until light brown, stirring constantly. Add the garlic and fry briefly, then remove the vegetables. Then fry the meat vigorously for 5-6 minutes over high heat, stirring frequently.

Put the tomatoes (with juice) into a bowl, crush them a bit and mix them with the chicken stock and the vegetables into the meat. Bring everything to a boil and simmer with the lid half open over low heat for about 2 hours. Stir frequently so that nothing sticks.

After about 1 hour, season with cloves. Pluck sage leaves from stems and chop, add with wine just before end of cooking time. Finally, season the duck sauce with salt and pepper.

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