Venetian Duck Ragu

Prepare

1. 🥄Heat the oil in a large pan.
2. 🔥Add the duck legs and brown on all sides for about 10 mins.

Serve

1. 🔥Remove to a plate and set aside.

Cook

1. 🧂Add the onions to the pan and cook for 5 mins until softened.
2. 🍳Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min.

Prepare

1. 🍳Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning.

Cook

1. 🫇Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.

Serve

1. 🍽️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.

Steps

1. 🌿Pull off and discard the fat, then shred the meat with 2 forks and discard the bones.

Cook

1. ✨Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
2. 🥄Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu.
3. 🔥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

1. 🥄Serve with grated Parmesan, if you like.