Venetian duck ragu

Venetian duck ragu

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(15 ratings)

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Cooking time

Prep: 15 mins Cook: 2 hrs, 30 mins

Skill level

Easy

Servings

Serves 6

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle

Nutrition and extra info

Additional info

  • sauce only
  • Healthy
Nutrition info

Nutrition per serving

kcalories
505
protein
30g
carbs
62g
fat
12g
saturates
2g
fibre
2g
sugar
8g
salt
0.9g

Ingredients

  • 1 tbsp olive oil
  • 4 duck legs
  • 2 onions, finely chopped
  • 2 fat garlic cloves, crushed
  • 2 tsp ground cinnamon
  • 2 tsp plain flour
  • 250ml red wine
  • 2 x 400g cans chopped tomatoes
  • 1 chicken stock cube, made up to 250ml
  • 3 rosemary sprigs, leaves picked and chopped
  • 2 bay leaves
  • 1 tsp sugar
  • 2 tbsp milk
  • 600g paccheri or pappardelle pasta
  • Parmesan, grated, to serve

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Method

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

Recipe from Good Food magazine, March 2014

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Comments

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snowmoss's picture

Lovely rich sauce, I used 3 duck legs but kept the sauce as per the recipe and fed family of 4 - we're big eaters, kids loved it! Lovely fragrance in the house from the cinnamon too!

Happy feet's picture
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This was easy to make and delicious. Will definitely make again.

Happy feet's picture
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Easy to cook and delicious. Will definitely make again.

Jayne Piper's picture
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We love this and use two duck legs and split into two meals so it's really good value. Also served to friends for dinner, certainly special enough for that!
Deeeeelicious!

evaelise's picture
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I made this for my French family who eat duck a lot & they absolutely loved it. I've made it twice now but only added 1 teaspoon of ground cinamon the second time round as my young children found the cinamon a bit overpowering. Great dish for making the day before! Also served it with garlic bread.

margmj's picture
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I made this for visiting friends. Recipe said for 6 and I did for 4 - thinking big eaters but had some over after seconds which I froze. Great recipe, full of flavour. I cooked it for longer than said when duck boned and put back making it really thick and tasty. I also did the tip SashaJackson suggested with the skins which added great extra texture to the dish. Excellent meal!

joanneeland's picture
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I made this for mother's day at the weekend. Absolutely gorgeous and loved by all. Second helpings all round. I have to admit, I didn't use the cinnamon, instead I chucked in the rind of a parmesan which gave it a lovely deep flavour. I also didn't use any chicken stock and it was still great. Used thyme, rosemary and bay from my garden. Will do again for sure

mrswife's picture
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Made this using 2 duck crowns as this worked out cheaper than buying the legs. Had to cut up the crowns to ensure they were all under the liquid. Did not want to leave this on the hob as I was out in afternoon, so left it in a low oven for about 4 hours. Was still a little wet at the end, so after shredding the duck and returning to the pan, I gave it a quick blast on the hob to reduce and it was AMAZING!! So thick and rich and perfect with the big bits of pasta and loads of parmesan.

lornadupre's picture
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Excellent! Easy and really impressive.

SashaJackson's picture
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This is really delicious, a great change from beef ragu. You need to devote a good chunk of your day to this, but it's worth it. I followed the recipe (also adding a Parmesan rind) but used 6 duck legs, this served 10 with pappardelle pasta. I skimmed off the oil before removing the cooked duck. ** Don't throw away the duck skins though ** (tip from an Italian friend); chop or process them roughly with a clove of garlic, a few handfuls of fresh breadcrumbs and some fresh thyme leaves. Fry this all up at medium heat in a pan (it can take a while, it looks like unappealing mush at first!) until crispy and sprinkle on top of your dished up pasta - amazing...
Additional notes: Have cooked this a few times now and it freezes brilliantly, the 4 legs give 8 nice portions, so I have been freezing half of the recipe. Also successfully made it in a slow cooker: followed step one on the hob and transferred to the slow cooker and cooked for 8 hours on low, removed the legs, shredded the meat and returned to the cooker with a splash of milk for a further hour. You need less liquid for this method, I left out the stock and drained the tinned tomatoes of their juice.

badzilla's picture
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I was cooking just for myself and so I obviously only used one duck leg but I halved the ingredients for the ragu which did leave enough left over for a second portion. For my complete review and blog, along with a photograph of the results, go to http://www.badzilla.co.uk/Good-Food--Venetian-Duck-Ragu

fflamingo's picture

Loved this! It's an impressive, but simple dish. Perfect for a dinner party too.

Gadget lady's picture

Great will most certainly be doing this again

mands45's picture

HI,
I would love to try this recipe but it doesn't actually say how many duck legs to buy? Could you please let me know?

Many thanks,

Amanda

tsmcpmaz's picture

It's says four in the recipe!

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