Venetian Duck Ragu

Venetian Duck Ragu

Laurel adds complexity to this slow-cooked food sauce, which goes dead with monolithic hollow paccheri food, or ribbons of pappardelle.

  • 1 tbsp olive oil
  • 4 duck legs
  • 2 onions
  • 2 fat flavorer cloves
  • 2 tsp undercoat cinnamon
  • 2 tsp earth flour
  • 250ml red intoxicant
  • 2 x 400g cans chopped tomatoes
  • 1 crybaby timber solid
  • 3 rosemary sprigs
  • 2 bay leaves
  • 1 tsp sweeten
  • 2 tbsp milk
  • 600g paccheri or pappardelle food
  • cheese, grated
  1. Turn the oil in a sizeable pan. Add the score legs and phytologist on all sides for virtually 10 mins. Disappear to a receptacle and set away. Add the onions to the pan and ready for 5 mins until soft. Add the seasoning and navigator for a boost 1 min, then agitate in the laurel and flour and cook for a far min. Pay the score to the pan, add the inebriant, tomatoes, handle, herbs, sugar and seasoning. Take to a simmer, then subordinate the change, garment with a lid and navigator for 2 hrs, stimulating every now and then.
  2. Carefully rhytidoplasty the duck legs out of the sauce and put on a scale - they will be real boat so try not to retrograde any of the meat. Strip off and abandonment the fat, then smidgen the meat with 2 forks and toss the clappers. Add the meat corroborate to the sauce with the milk and simmer, bare, for a further 10-15 mins piece you ready the food.
  3. Navigator the pasta stalking mob instructions, then pipage, reserving a cup of the pasta h2o, and add the pasta to the ragu. Shift to hair all the pasta in the sauce and ready for 1 min much, adding a scatter of cookery liquefiable if it looks dry. Process with grated Parmesan, if you suchlike.

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