VENETIAN COCKTAILS RECIPES

Name: Venetian duck ragu
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 4 duck legs; 2 onions, finely chopped; 2 fat garlic cloves, crushed; 2 tsp ground cinnamon; 2 tsp plain flour; 250ml red wine; 2 x 400g cans chopped tomatoes; 1 chicken stock cube, made up to 250ml; 3 rosemary sprigs, leaves picked and chopped; 2 bay leaves; 1 tsp sugar; 2 tbsp milk; 600g paccheri or pappardelle pasta; parmesan, grated, to serve

VENETIAN DUCK RAGU RECIPE - BBC GOOD FOOD

Venetian duck ragu recipe - BBC Good Food image

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle

Provided by Cassie Best

Categories Main course

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
4 duck legs
2 onions, finely chopped
2 fat garlic cloves, crushed
2 tsp ground cinnamon
2 tsp plain flour
250ml red wine
2 x 400g cans chopped tomatoes
1 chicken stock cube, made up to 250ml
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 tsp sugar
2 tbsp milk
600g paccheri or pappardelle pasta
parmesan, grated, to serve

Steps:

Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. 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. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
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. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. 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 with grated Parmesan, if you like.

Nutrition Facts : Calories 505 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 30 grams protein, SodiumContent 0.9 milligram of sodium

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