Wash the duck legs and remove all fat. Pat dry.
In a heavy-bottomed casserole or Dutch oven, heat the olive oil until smoking. Add the duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add the onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add the wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add the duck legs and return to a boil, lower the heat, cover and allow to simmer for 1 hour. Remove the duck legs and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside.
Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook bigoli until al dente , about 8 to 9 minutes. Heat the sauce, drain pasta and toss in pan. Toss to coat and serve immediately.
Basic Bigoli Recipe:
To make the dough: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and milk mixture. Using a fork, beat together the eggs and milk mixture and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
To make the Bigoli: Knead dough until smooth and tight, and let rest 20 minutes.
Note: Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta. Cut the dough into 6 pieces, and run each piece through a meat grinder set to the smallest extrusion size. As the pasta exits, cut it into 12-inch pieces and immediately dust with flour. Lay out on a cookie sheet dusted with cornmeal, being careful to keep the strands separate. Finish all 6 pieces the same way.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1188.07 Kcal (4974 kJ)
Calories from fat	304.07 Kcal
		% Daily Value*
Total Fat	33.79g	52%
Cholesterol	244.84mg	82%
Sodium	280.38mg	12%
Potassium	504.68mg	11%
Total Carbs	150.35g	50%
Sugars	4.68g	19%
Dietary Fiber	7.74g	31%
Protein	55.87g	112%
Vitamin C	4mg	7%
Vitamin A	0.2mg	5%
Iron	12.1mg	67%
Calcium	111.6mg	11%

Amount Per 100 g
Calories	251.64 Kcal (1054 kJ)
Calories from fat	64.4 Kcal
		% Daily Value*
Total Fat	7.16g	52%
Cholesterol	51.86mg	82%
Sodium	59.39mg	12%
Potassium	106.89mg	11%
Total Carbs	31.85g	50%
Sugars	0.99g	19%
Dietary Fiber	1.64g	31%
Protein	11.83g	112%
Vitamin C	0.8mg	7%
Iron	2.6mg	67%
Calcium	23.6mg	11%

* 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

25.8

Points
30

PointsPlus

Good Points

saturated fat free,
low sodium

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