italian · pasta

Venetian Duck Ragu

Name: Venetian Duck Ragu
Yield: 4 servings
Cuisine: italian
Ingredients: 1 tbls Olive Oil; 4 Duck Legs; 2 finely chopped Onions; 2 cloves minced Garlic; 2 tsp ground Cinnamon; 2 tsp Plain Flour; 250ml Red Wine; 800g Chopped Tomatoes; 1 Chicken Stock Cube; 3 sprigs Rosemary; 2 Bay Leaves; 1 tsp Sugar; 2 tbs Milk; 600g Paccheri Pasta; Grated Parmesan Cheese

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil1 tbsp
Duck Legs4
Onions2
Garlic2 cloves
Cinnamon2 tsp
Plain Flour2 tsp
Red Wine250 ml
Chopped Tomatoes800 g
Chicken Stock Cube1
Rosemary3 sprig
Bay Leaves2
Sugar1 tsp
Milk2 tbsp
Paccheri Pasta600 g
Parmesan Cheese

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
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
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
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.