Venetian Duck Ragu

Name: Venetian Duck Ragu
Prep time: 25 min
Cook time: 42 min
Total time: 67 min
Yield: 6 servings
Ingredients: 1 tbls Olive Oil; 4 Duck Legs; 2 finely chopped Onions; 2 cloves minced Garlic; 2 tsp ground Cinnamon; 2 tsp Plain Flour; 250 ml Red Wine; 800 g Chopped Tomatoes; 1 Chicken Stock Cube; 3 sprigs Rosemary; 2 Bay Leaves; 1 tsp Sugar; 2 tbs Milk; 600 g Paccheri Pasta; 1 Grated Parmesan cheese

67 min · Serves 6 · By TheMealDB Import

High Protein
Italian
Pasta
Dinner
Lunch
Kid-Friendly

Italian, Pasta

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

1 tblsOlive Oil
4 Duck Legs
2 finely choppedOnions
2 cloves mincedGarlic
2 tsp groundCinnamon
2 tspPlain Flour
250 mlRed Wine
800 gChopped Tomatoes
1 Chicken Stock Cube
3 sprigsRosemary
2 Bay Leaves
1 tspSugar
2 tbsMilk
600 gPaccheri Pasta
1 GratedParmesan cheese

Method

Prep 25 min · Cook 42 min

1Heat 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.
2Carefully 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.
3Cook 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.