Venetian Duck Ragù
An exquisite Italian dish featuring tender duck meat braised in an aromatic tomato sauce with warm spices. Served with pacceri pasta and Parmesan cheese.
Ingredients
- 1 tbsp Olive oil
- 4 pcs Duck legs
- 2 pcs Yellow onion
- 2 clove Garlic
- 2 tsp Cinnamon
- 2 tsp All-purpose flour
- 250 ml Red wine
- 800 g Canned diced tomatoes
- 1 pcs Chicken bouillon cube
- 3 pcs Rosemary
- 2 pcs Bay leaf
- 1 tsp Sugar
- 2 tbsp Milk
- 600 g Pacceri pasta
- 100 g Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium heat. Add the duck legs and sear on all sides for about 10 minutes until golden brown. Transfer the legs to a plate. In the same pot, add the diced onion and cook for 5 minutes until softened, then add the garlic and cook for another minute.
- Sprinkle in the cinnamon and flour, stir well and cook for 1 minute. Return the duck to the pot, pour in the red wine, add the canned tomatoes, bouillon cube, rosemary, bay leaf, sugar, and salt and pepper to taste. Bring to a boil, then reduce the heat, cover with a lid and braise for 2 hours, stirring occasionally.
- Carefully remove the duck legs from the sauce and place on a plate. Let them cool slightly, then gently shred the meat—it will be very tender. Remove the skin and bones, and pull the meat into fine shreds using two forks. Return the meat to the sauce, add the milk and simmer uncovered for another 10–15 minutes over low heat while the pasta cooks.
- Cook the pacceri pasta according to the package instructions, then drain in a colander, reserving 1 cup of pasta water. Add the pasta to the ragù and toss well until evenly coated with sauce. Cook for another 1 minute, adding a little pasta water if needed if the ragù looks too dry.
- Divide the ragù and pasta among bowls and serve hot, topped with grated Parmesan cheese to taste.