Venetian Duck Ragu

Origin

Categorized as Italian Pasta in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/venetian-duck-ragu

Ingredients

• 1 tblsOlive Oil
• 4Duck Legs
• 2 finely choppedOnions
• 2 cloves mincedGarlic
• 2 tsp groundCinnamon
• 2 tspPlain Flour
• 250 mlRed Wine
• 800 gChopped Tomatoes
• 1Chicken Stock Cube
• 3 sprigsRosemary
• 2Bay Leaves
• 1 tspSugar
• 2 tbsMilk
• 600 gPaccheri Pasta
• GratedParmesan Cheese

Instructions

1. 01

   Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.

2. 02

   Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.

3. 03

   Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.