Venetian Duck Ragu

Method8 steps · about 2 hr 45 min

1. 1

   Step 1: Heat all the olive oil (1 tbsp) in a large pan. Add all four raw duck legs and brown them on all sides for about ten minutes.

   Brown four duck legs on all sides · 10 minUses 1 tbsp olive oil · 4 raw duck legs

2. 2

   Step 2: Lift the four browned duck legs onto a plate and keep them ready, leaving the cooking fat in the pan. Peel and finely chop both onions (2), add all of them to the retained fat and cook for five minutes until softened.

   Soften onions in retained duck cooking fat · 5 minUses Lift all four browned legs out; keep their cooking fat in the pan · 2 onions, finely chopped

3. 3

   Step 3: Peel and crush both garlic cloves (2 large). Wash the rosemary, pick the leaves from all three sprigs and chop them, discarding the woody stems. Stir the garlic into the softened onions for one minute, then add all the cinnamon (2 tsp) and flour (2 tsp) and cook for another minute. Make the chicken stock cube (1) up to 250 ml with the measured stock water (250 ml). Return all four held browned duck legs to the pan and add all the wine, both cans tomatoes with juices, prepared stock, chopped rosemary leaves, both bay leaves (2) and sugar (1 tsp). Season with salt and pepper to taste.

   Garlic 1 minute then cinnamon and flour 1 minute · 2 minUses All the softened onion pan · All four held browned legs · 2 large garlic cloves, crushed · 2 tsp ground cinnamon · 2 tsp plain flour · 250 ml red wine · 2×400 g cans chopped tomatoes, with juices · 1 chicken stock cube, made up with 250 ml water

4. 4

   Step 4: Bring the assembled duck and sauce to a simmer, lower the heat, cover with a lid and cook for about two hours, stirring occasionally. Continue until the duck is very tender and reaches at least 74°C/165°F in its thickest flesh away from the bone.

   Braise duck legs until very tender and fully cooked · 120 minUses All the assembled duck and sauce

5. 5

   Step 5: Carefully lift the cooked duck legs onto a plate, leaving the braising sauce in the pan. Remove and discard the skin and visible fat, then shred all the tender meat with two forks and discard the bones. Remove both bay leaves from the retained sauce. Keep all the shredded meat ready to return to that sauce.

   Uses All four cooked legs and their retained sauce

6. 6

   Step 6: Return all the shredded duck meat to its retained sauce and stir in all two tablespoons milk. Simmer uncovered for ten to fifteen minutes while preparing the pasta in the next step, until the ragù is rich and thoroughly hot.

   Simmer shredded duck milk ragu uncovered · 15 minUses All the shredded meat and its retained sauce · 2 tbsp milk

7. 7

   Step 7: Cook all 600 g paccheri in a separate pan of water following its packet directions. Before draining, reserve one cup of this same pasta cooking water, then drain the cooked pasta. Add all the drained pasta to the finished duck ragù, stir to coat and cook for one minute more, adding only a splash from the reserved cooking water if the sauce looks dry.

   Coat already cooked pasta in finished duck ragu · 1 minUses All the finished ragù · 600 g paccheri pasta, cooked according to its packet · Water for pasta cooking, as needed; reserve 1 cup of this same cooking water before draining

8. 8

   Step 8: Divide the finished duck ragù and pasta into six portions. Serve with grated Parmesan cheese if wanted.

   Uses All the finished pasta and ragù · Grated Parmesan cheese to serve, optional