Cinnamon duck ragu pasta

Preparation Time: 15 minutes
Cooking Time: 2 hours 30 minutes
Difficulty: Easy
Serves: 6

Nutrition per serving

505 kcal low in fat 12g saturates 2g carbs 62g sugars 8g

fibre 2g protein 30g salt 0.9g

This flavor-packed dish is a gem we discovered on a family trip to London. In a small, cozy, authentic Italian restaurant tucked away in one of the city's neighborhoods, we were delighted by this duck ragu pasta, which gave us a whole new appreciation for Italian cuisine.

Slow-cooked to perfection, this hearty pasta sauce has a warm depth from cinnamon, making it an ideal match for paccheri or pappardelle.

Original recipe argue recipe https://www.bbcgoodfood.com/recipes/venetian-duck-ragu

Ingredients

• 1 tbsp olive oil

• 4 duck legs

• 2 onions, finely chopped

• 2 large garlic cloves, crushed

• 2 tsp ground cinnamon

• 2 tsp plain flour

• 250 ml red wine

• 2 x 400 g canned chopped tomatoes

• 250 ml chicken stock (from 1 stock cube)

• 3 rosemary sprigs, leaves picked and chopped

• 2 bay leaves

• 1 tsp sugar

• 2 tbsp milk

• 600 g paccheri or pappardelle pasta

• Grated Parmesan, to serve

Instructions

1. Brown the Duck and Sauté Aromatics:

   • Heat the olive oil in a large pan over medium heat. Add the duck legs and brown on all sides, about 10 minutes. Transfer the duck to a plate and set aside. In the same pan, add the onions and cook for 5 minutes until softened. Add the garlic and cook for another minute. Stir in the cinnamon and flour, cooking for an additional minute.

2. Build the Sauce:

   • Return the browned duck legs to the pan. Pour in the red wine, chopped tomatoes, chicken stock, rosemary, bay leaves, sugar, and a pinch of salt and pepper. Bring to a simmer, then reduce the heat to low, cover, and let the sauce cook gently for 2 hours, stirring occasionally.

3. Shred the Duck:

   • Carefully remove the duck legs from the sauce and place them on a plate. Pull off and discard any excess fat, then shred the meat with two forks, discarding the bones. Return the shredded meat to the sauce along with the milk, and simmer uncovered for another 10-15 minutes while you cook the pasta.

4. Cook the Pasta and Combine:

   • Cook the pasta according to the package instructions. Drain, reserving a cup of pasta water, and add the pasta to the ragu. Stir to coat the pasta in the sauce, cooking for another minute and adding a splash of the reserved pasta water if the sauce appears too thick.

5. Serve:

   • Plate the pasta and sauce, and top with grated Parmesan, if desired.

The dish becomes truly unforgettable when paired with homemade pasta made from fresh, free-range eggs. This simple addition elevates both the texture and taste, making every bite a celebration of authentic flavors.

Recipe for homemade pasta https://www.theburntbuttertable.com/homemade-pappardelle