To prepare ragu:
Wash duck legs and remove all fat. Pat dry.
In a thick bottomed casserole or Dutch oven, heat olive oil until smoking. Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour. Remove duck legs and allow to cool. Pull all meat off the bones and return to the pot without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside.
To prepare dish:
Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook bigoli until al dente, about 8 to 9 minutes. Heat sauce, drain pasta and toss in pan. Toss to coat and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	518.87 Kcal (2172 kJ)
Calories from fat	215.69 Kcal
		% Daily Value*
Total Fat	23.97g	37%
Cholesterol	80.55mg	27%
Sodium	342.68mg	14%
Potassium	566.36mg	12%
Total Carbs	31.81g	11%
Sugars	7.42g	30%
Dietary Fiber	5.1g	20%
Protein	33.31g	67%
Vitamin C	13.6mg	23%
Vitamin A	0.2mg	5%
Iron	2.7mg	15%
Calcium	66.7mg	7%

Amount Per 100 g
Calories	143.43 Kcal (601 kJ)
Calories from fat	59.62 Kcal
		% Daily Value*
Total Fat	6.62g	37%
Cholesterol	22.27mg	27%
Sodium	94.72mg	14%
Potassium	156.56mg	12%
Total Carbs	8.79g	11%
Sugars	2.05g	30%
Dietary Fiber	1.41g	20%
Protein	9.21g	67%
Vitamin C	3.7mg	23%
Iron	0.7mg	15%
Calcium	18.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.6

Points
12

PointsPlus

Good Points

saturated fat free,
low sodium

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