Venetian Duck Ragu

Name: Venetian Duck Ragu
Total time: 50 min
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

50 minHardItalianPasta

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High protein

Ingredients

Serves 4

Method

1
Heat the oil in a large pan.
2
Add the duck legs and brown on all sides for about 10 mins.
10:00
3
Remove to a plate and set aside.
4
Add the onions to the pan and cook for 5 mins until softened.
05:00
5
Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min.
01:00
6
Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning.
7
Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
120:00
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
Pull off and discard the fat, then shred the meat with 2 forks and discard the bones.
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.
15:00
11
Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu.
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.
01:00
13
Serve with grated Parmesan, if you like.

Source: original recipe