Venetian Duck Ragu

Ingredients

• 1 tbspolive oil
• 4duck legs
• 2onions, finely chopped
• 2 clovegarlic, minced
• 2 tspcinnamon, ground
• 2 tspplain flour
• 250 mlred wine
• 800 gchopped tomatoes, two 400g cans
• 1chicken stock cube, dissolved in water to make stock per pack instructions
• 3 sprigrosemary
• 2bay leaves
• 1 tspsugar
• 2 tbspmilk, added at end to soften acidity
• 600 gpaccheri pasta, or pappardelle
• parmesan cheese, grated, to serve

Method

1. 1

   Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 minutes. Remove to a plate and set aside.

2. 2

   Add the onions to the pan and cook for 5 minutes until softened. Add the garlic and cook for 1 minute, then stir in the cinnamon and flour and cook for a further minute.

3. 3

   Return the duck to the pan. Add the wine, tomatoes, stock, rosemary, bay leaves, sugar and seasoning. Bring to a simmer, then reduce the heat, cover and cook for 2 hours, stirring every now and then.

4. 4

   Carefully lift the duck legs out of the sauce and place on a plate. Pull off and discard the fat, shred the meat with two forks and discard the bones.

5. 5

   Return the shredded meat to the sauce with the milk and simmer uncovered for a further 10–15 minutes while you cook the pasta.

6. 6

   Cook the pasta according to packet instructions. Drain, reserving a cup of pasta water, then add the pasta to the ragu. Stir to coat, cooking for 1 minute more and adding a splash of cooking water if it looks dry.

7. 7

   Serve with grated Parmesan.