Venetian Duck Ragu
Hey there, folks! Today I'm gonna walk you through making my signature Venetian Duck Ragu. Trust me, this dish is so good, it'll make you do the happy duck dance! Now, here's a little anecdote for you: one time, I accidentally mistook cinnamon for cumin in this recipe. Let's just say, it was quite the unexpected flavor twist! Remember, double-check your spices, folks. Pro tip: When shredding the duck meat, use two forks to make the job easier. And don't worry if you accidentally shred a few bones – it adds a bit of rustic charm, right? So, heat up that pan, brown those duck legs, and get ready for your kitchen to smell like a cozy Italian trattoria. Oh, and here's a little something extra: reserve some of the pasta water before draining. Adding a splash of it to the ragu will help the sauce stick to the pasta better. You're welcome! Now, go ahead, serve up this delicious dish with a sprinkle of Parmesan on top. You're in for a treat with this Venetian Duck Ragu. Enjoy!
Ingredients
- Olive Oil1 tbls
- Duck Legs4
- Onions2 finely chopped
- Garlic2 cloves minced
- Cinnamon2 tsp ground
- Plain Flour2 tsp
- Red Wine250ml
- Chopped Tomatoes800g
- Chicken Stock Cube1
- Rosemary3 sprigs
- Bay Leaves2
- Sugar1 tsp
- Milk2 tbs
- Paccheri Pasta600g
- Parmesan CheeseGrated
Nutrition
Directions
- 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.
- 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.
- 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.
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