Venetian-Style Duck Ragout

What does it include?

Ingredients

• 15 ml extra virgin olive oil
• 4 duck legs
• 2 onions finely chopped
• 2 cloves of garlic, minced
• 10 ml ground cinnamon
• 10 ml plain flour
• 250 ml red wine
• 800 g peeled and chopped tomatoes
• 1 chicken broth cube
• 3 sprigs of fresh rosemary
• 2 bay leaves
• 5 ml of sugar
• 30 ml of milk
• 600 g of Paccheri pasta
• Grated parmesan cheese to taste

How to prepare it step by step?

Preparation

1. Heat the oil in a large skillet over medium heat until shimmering.
2. Brown the duck legs on all sides for about 10 minutes until golden, then remove to a plate, reserving the fat.
3. Add the onions to the skillet and cook until softened and translucent, about 5 minutes.
4. Stir in the chopped garlic and cook for another minute until fragrant.
5. Sprinkle in the cinnamon and flour, mixing well and cooking for another minute to form a roux.
6. Return the duck to the pan, add the red wine, chopped tomatoes, stock cube, rosemary, bay leaves, and sugar.
7. Bring to a gentle simmer, cover, and cook for 2 hours, stirring occasionally, until the duck is tender.
8. Carefully remove the duck legs, discard the fat, and shred the meat, removing any bones.
9. Return the shredded meat to the sauce, add the milk, and simmer uncovered for 10-15 minutes until thickened.
10. Cook the pasta according to package instructions, reserving some of the cooking water.
11. Add the pasta to the ragout, mixing well to coat it with the sauce, and adjust the consistency with the reserved liquid if necessary.
12. Serve hot with grated parmesan to taste.