Name: Venetian Duck Ragu
Yield: 6 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

Dinner

6 servings

733 cal/serving

Instructions

Step 1

Heat olive oil in a large pan, brown duck legs on all sides, then remove and set aside

Olive OilDuck Legs

Step 2

Add finely chopped onions to the pan and cook until softened

Onions

Step 3

Add minced garlic and cook briefly

Garlic

Step 4

Stir in ground cinnamon and plain flour and cook briefly

CinnamonPlain Flour

Step 5

Return duck legs to the pan and add red wine, chopped tomatoes, chicken stock cube, rosemary sprigs, bay leaves and sugar

Duck LegsRed WineChopped TomatoesChicken Stock CubeRosemaryBay LeavesSugar

Step 6

Bring to a simmer, reduce heat, cover and cook for 2 hours, stirring occasionally

Step 7

Lift duck legs out of the sauce, trim off fat, shred the meat and discard bones

Duck Legs

Step 8

Add shredded meat back to the sauce with milk and simmer uncovered for 10 to 15 minutes

Duck LegsMilk

Step 9

Cook paccheri pasta according to package instructions, drain reserving pasta water, then add pasta to the ragu

Paccheri Pasta

Step 10

Stir pasta with the sauce and cook for 1 minute more, adding reserved pasta water if dry

Paccheri Pasta

Step 11

Serve with grated Parmesan

Parmesan Cheese