Venetian Duck Ragu
Cuisine Italienne Sans porc
Instructions
- 1
Chauffer the oil in a large pan
- 2
Ajouter the duck legs and brown on all sides for about 10 mins
- 3
Retirer to a plate and set aside
- 4
Ajouter the onions to the pan and Cuire for 5 mins until softened
- 5
Ajouter the Ail and Cuire for a further 1 min, then Remuer in the cinnamon and Farine and Cuire for a further min
- 6
Return the duck to the pan, Ajouter the wine, tomatoes, stock, herbs, Sucre and seasoning
- 7
Bring to a Mijoter, then lower the Chauffer, Couvrir with a lid and Cuire for 2 hrs, stirring every now and then.
- 8
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
- 9
Pull off and discard the fat, then shred the meat with 2 forks and discard the bones
- 10
Ajouter the meat back to the sauce with the Lait and Mijoter, uncovered, for a further 10-15 mins while you Cuire the Pâtes.
- 11
Cuire the Pâtes following pack instructions, then Égoutter, reserving a Tasse of the Pâtes water, and Ajouter the Pâtes to the ragu
- 12
Remuer to coat all the Pâtes in the sauce and Cuire for 1 min more, adding a splash of cooking liquid if it looks dry
- 13
Servir with grated Parmesan, if you like.
