Italianby TheMealDBVenetian Duck RaguKeep screen onSaveShareIngredients1 tbls Olive Oil4 Duck Legs2 finely chopped Onions2 cloves minced Garlic2 tsp ground Cinnamon2 tsp Plain Flour250ml Red Wine800g Chopped Tomatoes1 Chicken Stock Cube3 sprigs Rosemary2 Bay Leaves1 tsp Sugar2 tbs Milk600g Paccheri PastaGrated Parmesan CheeseStepsStep-by-step0 of 5 done1Heat 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.2Add 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.3Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.4Carefully 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.5Cook 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.Source: TheMealDB
