Venetian Duck Ragu

About This Recipe

Instructions

1. 1

   Heat the oil in a large pan.

2. 2

   Add the duck legs and brown on all sides for about 10 mins.

3. 3

   Remove to a plate and set aside.

4. 4

   Add the onions to the pan and cook for 5 mins until softened.

5. 5

   Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min.

6. 6

   Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning.

7. 7

   Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.

8. 8

   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.

9. 9

   Pull off and discard the fat, then shred the meat with 2 forks and discard the bones.

10. 10

    Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.

11. 11

    Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu.

12. 12

    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.

13. 13

    Serve with grated Parmesan, if you like.

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