Ragù d'anatra (Venetian Duck Ragu) is a traditional Italian recipe (from Venice) for a ragu of duck legs in a red wine and tomato base served with paccheri or pappardelle pasta. The full recipe is presented here and I hope you enjoy this classic Italian version of: Venetian Duck Ragu (Ragù d'anatra).
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This Venetian dish is traditionally made with wild duck, but farmed duck works just as well. The use of cinnamon adds complexity to the slow-cooked pasta sauce and the dish marries perfectly with arge tubular paccheri pasta, or ribbons of pappardelle.
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 tins chopped tomatoes
1 chicken stock cube, made up to 250ml with boiling water
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 tsp sugar
2 tbsp milk
600g paccheri or pappardelle pasta
parmesan cheese, grated, to serve
Method:
Place a large pan over medium heat. Once hot add the oil and use to brown the duck legs on all sides (cook for about 10 minutes).
Remove the duck to a warmed plate and set aside.
Add the onions to the pan and cook for 5 minutes, until softened. Add the garlic and cook for a further 1 minute, 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 to a simmer, then reduce the heat, cover with a lid and cook gently for 2 hours, stirring every now and then.
Carefully lift the duck legs out of the sauce and transfer to 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 minutes while you cook the pasta.
Prepare the pasta following package 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 minute more, adding a splash of cooking liquid if it looks dry.
Serve garnished with grated Parmesan, if you like.
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