Venetian Duck Ragu

Method

1. 01

   Heat olive oil in a Dutch oven over medium heat. Brown duck legs for 10 minutes, turning, then lift out. Pour off all but 1 tbsp fat and cook onions for 6 minutes until soft. Add garlic, cinnamon and flour and stir for 1 minute.

2. 02

   Return duck and add red wine, canned tomatoes, chicken stock, rosemary, bay leaves, sugar, salt and black pepper. Bring to a simmer, cover and cook over low heat for 120 minutes until the meat pulls easily from the bones and is well above 165°F.

3. 03

   Lift out the duck, discard skin and bones and shred the meat. Remove the herbs, return the meat and add milk. Simmer uncovered for 15 minutes until thick enough to coat pasta.

4. 04

   Meanwhile, boil paccheri pasta for 12-14 minutes until just tender. Reserve a cup of cooking water, drain and toss into the ragu, loosening with a little reserved water. Serve with Parmesan.