Venetian Duck Ragu

Name: Venetian Duck Ragu
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 4 duck legs; 2 onions; 2 cloves garlic; 2 tsp cinnamon; 2 tsp all-purpose flour; 1 cup + 1 tbsp red wine; 1.8 lb chopped tomatoes; 1 chicken bouillon cube; 3 sprigs rosemary; 2 bay leaves; 1 tsp sugar; 2 tbsp milk; 1.3 lb paccheri pasta; Grated parmesan cheese

A weekend Italian dinner. Ready in about 2 hours 55 minutes. Difficulty: more effort.

25 minPrep (about)
2 hr 30 minCook (about)
2 hr 55 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1.3 lb paccheri pasta

Fresh & other

4 duck legs
2 onions
2 cloves garlic
2 tsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
1 cup + 1 tbsp red wine
1.8 lb chopped tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
3 sprigs rosemary Shopping tip: Fresh sprigs. Dried works (use a third as much).
1 tsp sugar
2 tbsp milk
Grated parmesan cheese

Sauces & oils

1 tbsp olive oil

Spices & seasonings (3): cinnamon, chicken bouillon cube, bay leaves

2 tsp cinnamon
1 chicken bouillon cube Shopping tip: Bouillon cubes (UK: stock cubes).
2 bay leaves

How to make it

Steps in our own plain words.

Heat the oil in a large pan.
Add the duck legs.
Brown on every side for about 10 mins.
Remove to a plate.
Set aside.
Add the onions to the pan.
Cook for 5 mins until softened.
Add the garlic.
Cook for a further 1 min.
Stir in the cinnamon and flour.
Cook for a further min.
Return the duck to the pan.
Add the seasoning, sugar, herbs, stock, tomatoes and wine.
Bring to a simmer.
Lower the heat.
Cover with a lid.
Cook for 2 hrs.
Stir every now.
Lift your duck legs out of the sauce.
Place on plate – they will be tender so try not.
Do it to lose any of the meat.
Pull off and discard the fat.
Shred your meat using 2 forks and discard the bones.
Add your meat back to your sauce with the milk.
Simmer, uncovered, for further 10-15 mins while you heat the pasta.
Cook the pasta following pack instructions.
Drain, reserving a cup of your pasta water.
Add the pasta to the ragu.
Mix to coat all your pasta in the sauce.
Heat for 1 min more, adding splash of cooking liquid it looks dry.
Serve with grated Parmesan, if you like.

On the side: Garlic bread

A side we added to round out the meal. It is not part of the original recipe.

How to make it (15 min)

Heat the oven to 400°F. Mash the soft butter with the minced garlic.
Split the bread, spread on the garlic butter and bake 8 to 10 minutes until golden. Slice.