Venetian Duck Ragu
Venetian Duck Ragu (Italian) — easy pasta recipe with 15 ingredients and 3 steps. Ready in 22 min. Includes exact ingredients and clear instructions.
Recipe video
Instructions
- 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.
- 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.
- 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.
FAQ
How long does it take to make Venetian Duck Ragu?
Venetian Duck Ragu usually takes around 32 min from prep to serving.
Can I make Venetian Duck Ragu ahead of time?
Yes. You can cook it ahead and store it in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
What should I serve with Venetian Duck Ragu?
Serve Venetian Duck Ragu with simple sides like salad, rice, or roasted vegetables. It works well as a pasta for about 4 servings. Main ingredients include 1 tbls Olive Oil, 4 Duck Legs.
Can I substitute ingredients in Venetian Duck Ragu?
Yes. Use ingredients with similar texture and flavor, then adjust seasoning gradually to keep balance in the final dish.