Venetian Duck Ragu

This rich and flavorful ragu is made with slow-cooked duck, flavored with red wine and a variety of aromatic herbs and spices. It's served over a bed of pasta or polenta, and is a delicious and satisfying meal.

Italian
Main

188

Calories

29 g

Carbs

3.8 g

Fat

9.1 g

Protein

Venetian Duck Ragu

Method

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.

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.

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.

Ingredients

Olive Oil

Olive Oil

1 tbls

Duck Legs

Duck Legs

4

Cinnamon

Cinnamon

2 tsp ground

Plain Flour

Plain Flour

2 tsp

Red Wine

Red Wine

250ml

Chicken Stock Cube

Chicken Stock Cube

1

Rosemary

Rosemary

3 sprigs

Paccheri Pasta

Paccheri Pasta

600g

Whole Milk

Whole Milk

2 tbs

Garlic Clove

Garlic Clove

2 cloves minced

Onion

Onion

2 finely chopped

Tomato

Tomato

800g Chopped Tomatoes

Bay Leaf

Bay Leaf

2

Parmesan

Parmesan

Grated

Sugar

Sugar

1 tsp

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