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1
Trim the excess flap of skin on each duck leg and remove visible fat.
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2
Season all over with salt and pepper.
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3
Heat the olive oil in a large pot over high heat.
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4
Add the duck, skin side down, and brown on all sides, about 5 minutes.
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5
Transfer the duck to a platter.
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6
Pour off all but 2 tablespoons fat.
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7
Add the pancetta to the pot and cook over medium heat until it renders some of its fat and begins to crisp.
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8
Add the onions, celery, carrot, and parsley and saute until the vegetables are softened, about 10 minutes.
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9
Add the tomatoes and wine.
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10
Bring to a simmer and reduce until slightly thickened, about 5 minutes.
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11
Return the duck to the pot, skin side up.
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12
Add the stock and the Parmesan rind (if using) and bring to a simmer.
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13
Cover and adjust the heat to maintain a gentle simmer.
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14
Simmer until the meat is tender and pulls readily from the bone, about 1 1/2 hours.
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15
Lift the duck legs out of the sauce and set them aside to cool.
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16
Tear each kale leaf into 3 or 4 pieces.
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17
Bring a large pot of salted water to a boil over high heat.
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18
Add the kale and blanch for 30 seconds, then drain in a sieve and cool quickly under cold running water.
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19
Squeeze well to remove excess water.
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20
Finely chop.
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21
Pull the duck meat off the bones and dice it.
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22
Return it to the sauce and reheat gently.
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23
Stir in the kale and the milk.
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24
Simmer gently for about 10 minutes to blend the flavors.
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25
Bring a large pot of salted water to a boil over high heat.
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26
Add the pasta and cook until al dente.
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27
Set aside 1 cup of the pasta water, then drain the pasta and add it to the sauce.
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28
Toss well, moistening if necessary with some of the reserved pasta water.
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29
Divide among warm bowls and serve immediately.
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30
Pass Parmesan cheese, if desired.
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31
Enjoy with Cakebread Cellars Carneros Pinot Noir or another rich Pinot Noir.
