Venetian Duck Ragu

“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.

Ingredients

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.

Brown those duck legs on all sides

Brown those duck legs on all sides

Brown the onions until soft and add the spices and flour

Brown the onions until soft and add the spices and flour

One the onions are soft add the duck legs back in......

One the onions are soft add the duck legs back in……

..... then add some non descript red wine.... cooking wine had to do as there was not Chateaux Neuf du Pap left!

….. then add some non descript red wine…. cooking wine had to do as obviously there was no Chateauneuf du Pape left in the flat!

add the wine and stock and leave to simmer covered ... this is when the magic happens!

add the wine and stock and leave to simmer covered … this is when the magic happens!

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 .

After their long simmer take the legs out and shred the meat off the bones

After their long simmer take the legs out and shred the meat off the bones

Then add the meat back to the pot and continue to simmer while the pasta cooks.... yum!

Then add the meat back to the pot and continue to simmer while the pasta cooks…. yum!

serve the ragu with fresh parpadella and lots of parmesan..... now that is a good home cooked meal!

serve the ragu with fresh pappardelle and lots of parmesan….. now that is a good home cooked meal!

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!

Enjoy! xx

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