Venetian duck ragu

• olive oil↗1 tbsp tbsp
• duck legs↗4
• onions↗2

  finely chopped

• fat garlic cloves↗2

  crushed

• ground cinnamon↗2 tsp tsp
• plain flour↗2 tsp tsp
• red wine↗250ml ml
• chopped tomatoes2 x 400g cans

  2 x 400g cans

• chicken stock cube↗1

  made up to 250ml

• rosemary↗3

  3 sprigs, leaves picked and chopped

• bay leaves↗2
• sugar↗1 tsp tsp
• milk↗2 tbsp tbsp
• paccheri or pappardelle↗600g g

  pasta

• parmesan↗

  grated, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.