RAGU D'ANATRA

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

• 2 duck legs

• 300 g pappardelle

• 400 g chopped tomatoes (canned)

• 1 tablespoon olive oil

• 1 chopped onion

• 1 chopped garlic clove

• 1 teaspoon cinnamon powder

• 1 teaspoon wheat flour

• 120 ml Italian red wine

• 120 ml chicken stock

• 1 sprig of chopped rosemary

• 1 bay leaf

• 1/2 teaspoon sugar

• 1 tablespoon milk

• 1 tablespoon grated parmesan

• 1/2 tablespoon chopped parsley


PREPARATION METHOD

Heat the olive oil in a pan. Add the duck legs and brown on all sides for about 10 minutes. Concentrate on making the skin crispy. Remove the thighs and set aside. Add the onions to the pan and cook for 5 minutes until they start to brown. Add the garlic and cook for 1 minute. Add the cinnamon and flour and cook for another 1 minute. Return the duck to the pan, add the wine, tomatoes, stock, herbs and sugar. 

Lower the heat and simmer for 2 hours, stirring occasionally. Remove the duck legs from the sauce. Remove and discard the skin and bones. Shred the meat with two forks. Add the shredded meat back to the sauce. Add the milk and cook, uncovered, for another 10-15 minutes. 

Meanwhile, cook the pasta according to the instructions on the package. Drain the pasta. Add the ragu on top. Serve hot with grated Parmesan and a pinch of parsley.


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