Venetian Duck Ragu

• Olive Oil1 tbls
• Duck Legs4
• Onions2 finely chopped
• Garlic2 cloves minced
• Cinnamon2 tsp ground
• Plain Flour2 tsp
• Red Wine1 cup
• Chopped Tomatoes1¾ lb
• Chicken Stock Cube1
• Rosemary3 sprigs
• Bay Leaves2
• Sugar1 tsp
• Milk2 tbs
• Paccheri Pasta1¼ lb
• Parmesan CheeseGrated

Instructions

1. 1

   Heat the oil in a large pan.

2. 2

   Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside.

3. 3

   Add the onions to the pan and cook for 5 mins until softened.

4. 4

   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.

5. 5

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

6. 6

   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.

7. 7

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

8. 8

   Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.

9. 9

   Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu.

10. 10

    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.

11. 11

    Serve with grated Parmesan, if you like.