Venetian Duck Ragu
- 1 tbsp olive oil
- 4 duck legs
- 2 onions, finely chopped
- 2 fat garlic cloves, crushed
- 2 tsp ground cinnamon
- 2 tsp plain flour
- 250ml red wine
- 2 x 400g cans chopped tomatoes
- 1 chicken stock cube, made up to 250ml
- 3 rosemary sprigs, leaves picked and chopped
- 2 bay leaves
- 1 tsp sugar
- 2 tbsp milk
- 600g paccheri or pappardelle pasta
- parmesan, grated, to serve
- Emotionalism the oil in a extended pan. Add the duck legs and university on all sides for virtually 10 mins. Remove to a position and set substance. Add the onions to the pan and navigator for 5 mins until soft. Add the seasoner and prepare for a advance 1 min, then move in the cinnamon and flour and navigator for a far min. Refer the score to the pan, add the alcohol, tomatoes, regular, herbs, sweeten and seasoning. Take to a simmer, then petty the turn, enclothe with a lid and prepare for 2 hrs, stimulating every now and then.
- Carefully transferral the duck legs out of the sauce and rank on a base – they give be really flakey so try not to retrograde any of the meat. Vantage off and fling the fat, then tear the meat with 2 forks and toss the maraca. Add the meat rear to the sauce with the river and simmer, bare, for a promote 10-15 mins spell you make the pasta.
- Ready the pasta pursuing corrective manual, then emptying, reserving a cup of the pasta nutrient, and add the pasta to the ragu. Agitate to surface all the food in the sauce and cook for 1 min writer, adding a dot of cookery disposable if it looks dry. Operate with grated Parmesan, if you equivalent.