ItalianMain course
Venetian Duck Ragu
This is a slow-cooked Venetian-style duck ragu, rich with red wine and tomatoes. You'll start by browning duck legs until their skin is crisp, then simmer them for hours until the meat is falling off the bone. Onions, garlic, and a hint of cinnamon build the aromatic base, which then gets deepened with red wine and chopped tomatoes. Once the duck is tender, shred it and stir it back into the sauce, serving it over paccheri pasta with plenty of Parmesan.
19 minServes 4
Method
5 steps · 19 min total
- 01
Sear the Duck Legs
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the duck legs, skin-side down first, and brown them on all sides for about 10 minutes until the skin is golden and crisp. Remove the duck to a plate and set aside. - 02
Sauté Aromatics
In the same pan, add the finely chopped onions and cook for 5 minutes until they've softened and turned translucent. Stir in the minced garlic and cook for a further 1 minute, until fragrant. Then, mix in the 2 teaspoons ground cinnamon and 2 teaspoons plain flour, cooking for another 1 minute to toast the flour slightly.
