Venetian duck ragu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 4 duck legs
- 2 onionsfinely chopped
- 2 fat garlic clovescrushed
- 2 tsp ground cinnamon
- 2 tsp plain flour
- 250ml red wine
- 2 x 400g cans chopped tomatoes
- 1 chicken stock cubemade up to 250ml
- 3 rosemarysprigs, leaves picked and chopped
- 2 bay leaves
- 1 tsp sugar
- 2 tbsp milk
- 600g paccheri or pappardellepasta
- parmesangrated, to serve
Nutrition: per serving
- kcal505
- fat12glow
- saturates2g
- carbs62g
- sugars8g
- fibre2g
- protein30g
- salt0.9g
Method
step 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.
step 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.
step 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.
