venetian duck ragu

Venetian duck ragu

POULTRY MAIN DISH RECIPES

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Cinnamon adds intricacy to this sluggish cooked pasta sauce, which goes impeccably with enormous rounded paccheri pasta, or strips of pappardelle

Cooking Ingredients

    • 1 tbsp olive oil
    • 4 duck legs
    • 2 onions, finely hacked
    • 2 fat garlic cloves, squashed
    • 2 tsp ground cinnamon
    • 2 tsp plain flour
    • 250ml red wine
    • 2 x 400g jars cleaved tomatoes
    • 1 chicken stock shape, made up to 250ml
    • 3 rosemary branches, leaves picked and cleaved
    • 2 narrows leaves
    • 1 tsp sugar
    • 2 tbsp milk
    • 600g paccheri or pappardelle pasta
    • parmesan, ground, to serve

Cooking Direction

    Technique
    Stage 1
    Heat the oil in an enormous skillet. Add the duck legs and brown on all sides for around 10 mins. Eliminate to a plate and put away. Add the onions to the skillet and cook for 5 mins until mellowed. Add the garlic and cook for a further 1 min, then mix in the cinnamon and flour and cook for a further min. Return the duck to the skillet, add the wine, tomatoes, stock, spices, sugar and preparing. Bring to a stew, then, at that point, bring down the intensity, cover with a top and cook for 2 hrs, blending occasionally.

    Stage 2
    Cautiously lift the duck legs out of the sauce and put on a plate - they will be extremely delicate so do whatever it takes not to lose any of the meat. Pull off and dispose of the fat, then shred the meat with 2 forks and dispose of the bones. Add the meat back to the sauce with the milk and stew, revealed, for a further 10-15 mins while you cook the pasta.

    Stage 3
    Cook the pasta adhering to pack guidelines, then channel, saving some the pasta water, and add the pasta to the ragu. Mix to cover all the pasta in the sauce and cook for 1 min more, adding a sprinkle of cooking fluid in the event that it looks dry. Present with ground Parmesan, assuming you like.