Cut <quantity>1</quantity> celery stalk into fine strips

Cut <quantity>1</quantity> carrot into fine strips

Small dice the carrot and celery

Small dice <quantity>1</quantity> onion

Smash <quantity>2</quantity> garlic cloves

Chop <quantity>1<unit>bunch</unit></quantity> of parsley

Carefully add <quantity>3</quantity> duck legs to a preheated frying pan with vegatable oil

Add salt to taste and flip the legs once they start to brown. Fry until golden brown on both sides and remove from the heat

Fill a medium pot with vegetable oil and add <quantity>2<unit>tbsp</unit></quantity> of butter, <quantity>1<unit>bunch</unit></quantity> of sage and the smashed garlic cloves

Keep the oil at <temperature>95<unit>°C</unit></temperature>. Transfer the legs to the pot and cover with a piece of parchment paper. Cook until the meat shows no resistance when pierced. It can take up to 4h

Remove the cooked duck legs from the oil

Remove the bones and pull the meat

Add vegetable oil to taste, <quantity>5<unit>leaves</unit></quantity> of sage and the diced vegetables to a skillet over medium heat. Stir to combine

Add salt to taste and <quantity>1<unit>cup</unit></quantity> of water

Add <quantity>1<unit>tbsp</unit></quantity> of butter and the duck meat

Stir to combine and fix the salt. Remove from the heat

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to another skillet, black pepper to taste and the chopped parsley. Add <quantity>1<unit>tbsp</unit></quantity> of butter and let it melt over medium heat

Add the duck and stir to combine. The duck ragù is ready

Enjoy!