“I cannot believe the price of duck legs, they are extortionate. How much are they in your supermarket?” That was the conversation that introduced me to this lovely recipe for Venetian Duck Ragu. My mother moaning about how expensive duck legs were in her supermarket, and I broke the news to her that they were on special offer in mine, so I promptly headed out to buy some so I could make this slow cooked dish of yumminess.
The recipe is from Good Food, and is so easy to make. I like a good slow cooked dish, it means I can just leave it and get on with other things, it’s a great Sunday cooking project. It’s also great because it freezes brilliantly. This recipe makes about 6/7 portions depending on how hungry you are.
1tsp 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
800g chopped tomatoes
1 chicken stock cube made up into 250ml stock
3 rosemary springs, leaves picked and chopped
2 bay leaves
1 tsp sugar
1. Heat the oil in a large pan and add the duck legs and brown on all sides for about 10 minutes. Remove to a plate and set aside. Then add the onions to the pan and cook for 5 minutes until soft. Add the garlic and cook for a further minute and then stir in the cinnamon and flour and cook for a further minute. Return the duck to the pan, add the wine, tomatoes, stock, herbs sugar and seasoning. Bring the pot to a simmer and then lower the heat and cover. Cook for 2 hours stirring every now and again.
2. Carefully lift the duck legs out after the 2 hours of cooking and place on a plate. Pull the fat off and discard. The meat should just fall off the bone at this point. Shred the meat and return it to the sauce. Simmer the sauce for a further 15 minutes. While it is simmering cook the pappardelle .
Serve the sauce with pasta and topped with lots of parmesan cheese.
This is such a low effort dish to make, you just leave it and it does its own thing!