Venetian Duck Ragu

Ingredients

• Olive oil 1 tbsp
• Plain flour 2 tsp
• Sugar 1 tsp
• Stock cubes 1
• Fresh rosemary 3 sprig
• Garlic 2 clove
• Onion 2
• Duck breast 4
• Milk 2 tbsp
• Parmesan
• Bay leaves 2
• Chopped tomatoes 800 g
• Cinnamon 2 tsp
• Red wine 250 ml
• Rigatoni 600 g

Method

1. Heat the oil in a large pan.
2. Add the duck legs and brown on all sides for about 10 mins.
3. Remove to a plate and set aside.
4. Add the onions to the pan and cook for 5 mins until softened.
5. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min.
6. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning.
7. Bring to a simmer, then lower the heat, cover with a lid and cook 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. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
11. Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu.
12. 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.
13. Serve with grated Parmesan, if you like.