Venetian Duck Ragu

Name: Venetian Duck Ragu
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 tbls Olive Oil; 4 Duck Legs; 2 finely chopped Onions; 2 cloves minced Garlic; 2 tsp ground Cinnamon; 2 tsp Plain Flour; 250ml Red Wine; 800g Chopped Tomatoes; 1 Chicken Stock Cube; 3 sprigs Rosemary; 2 Bay Leaves; 1 tsp Sugar; 2 tbs Milk; 400g Paccheri Pasta; Grated Parmesan Cheese

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Serves 8 607 kcal per serving Prep 20 min Cook 2 h 30 min

Ingredients

1 tbls Olive Oil
4 Duck Legs
2 finely chopped Onions
2 cloves minced Garlic
2 tsp ground Cinnamon
2 tsp Plain Flour
250ml Red Wine
800g Chopped Tomatoes
1 Chicken Stock Cube
3 sprigs Rosemary
2 Bay Leaves
1 tsp Sugar
2 tbs Milk
400g Paccheri Pasta
Grated Parmesan Cheese

Instructions

Heat the olive oil in a large, deep pan over medium heat. Add the duck legs and brown them all over for about 10 minutes. Remove to a plate and set aside.
Reduce the heat slightly and add the finely chopped onions to the same pan. Cook for about 5 minutes until softened, then add the garlic and cook for another minute. Stir in the ground cinnamon and flour and cook for 1 minute.
Return the duck legs to the pan. Pour in the red wine and let it bubble briefly, then add the chopped tomatoes, crumbled stock cube, rosemary, bay leaves and sugar. Season with salt and pepper, bring to a gentle simmer, cover and cook over low heat for about 2 hours, stirring occasionally.
Carefully lift the duck legs out of the sauce. Remove and discard the skin and excess fat, then shred the meat from the bones using two forks. Return the meat to the pan, add the milk and simmer uncovered for 10–15 minutes until the sauce is rich and silky.
Meanwhile, cook the paccheri in a large pot of well-salted boiling water until al dente, according to the packet instructions. Reserve some of the cooking water, then drain.
Add the pasta to the ragu and toss gently to coat. Add a splash of the reserved pasta water if needed to loosen the sauce. Serve hot with grated Parmesan, if desired.

Tips

Brown the duck legs thoroughly to render out as much fat as possible before starting the sauce.
Include a pinch of cinnamon and a few cloves; these warm spices are the hallmark of an authentic Venetian ragu.
Shred the duck meat finely and return it to the sauce once it is tender enough to fall off the bone.

Variations

White Ragu: Omit the tomatoes and use a base of white wine, chicken stock, and plenty of aromatic vegetables.
Orange Twist: Add a wide strip of orange zest to the simmering sauce for a bright, citrusy aroma that cuts the richness of the duck.

Storage

Store the sauce in the fridge for up to 3 days. It freezes exceptionally well for up to 3 months.

Serving Suggestions

Traditionally served with ‘Bigoli’ (a thick, whole-wheat spaghetti) or Pappardelle.
Garnish with a very light dusting of Parmesan; you don’t want to overwhelm the delicate flavor of the duck.