Ragu Alla Veneziana Venetian Duck Ragu Recipes

Steps:

• 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.

Steps:

• Heat the oil in a 6-quart Dutch oven or other heavy-duty pot over medium-high heat.
• Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down.
• Sear until the skin is browned and crisp (7 minutes). Using tongs, turn the legs over and brown the other sides (2-3 minutes).
• Transfer the duck to a deep platter. Pour off all but about 1 tbsp of the rendered fat and discard or save for another use.
• Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened (7-8 minutes).
• Pour in the wine and increase the heat to high. Cook at a lively simmer for 2 minutes and then reduce the heat to medium.
• Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil.
• Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender (1 1/2-2 hours).
• Remove the duck from the pot and set aside until cool enough to handle.
• Skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.
• Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth.
• Let the sauce simmer gently for 15 minutes. Discard the garlic and bay leaf. Season to taste with salt and pepper.
• While the sauce is simmering, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente.
• Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragu, adding a little cooking water if it seems dry.
• Serve the pasta with more ragu spooned over the top, garnished with freshly grated Parmigiano-Reggiano.