- Cook Time: 15 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 505
- Carbohydrate Content: 62g
- Fat Content: 12g
- Fiber Content: 2g
- Protein Content: 30g
- Saturated Fat Content: 2g
- Sodium Content: 0.9g
- Sugar Content: 8g
Venetian duck ragu Recipe
Venetian duck ragu is a Healthy pasta recipe for 6 people, takes only 30 mins; recipe has olive oil, duck leg and onion.
Ingredients
- Red Wine - 250ml red wine
- Garlic Clove - 2 fat garlic cloves, crushed
- Parmesan - parmesan, grated, to serve
- Olive Oil - 1 tbsp olive oil
- Onion - 2 onions, finely chopped
- Chopped Tomato - 2 x 400g cans chopped tomatoes
- Milk - 2 tbsp milk
- Sugar - 1 tsp sugar
- Bay Leaf - 2 bay leaves
- Rosemary - 3 rosemary sprigs, leaves picked and chopped
- Plain Flour - 2 tsp plain flour
- Ground Cinnamon - 2 tsp ground cinnamon
- Chicken Stock Cube - 1 chicken stock cube, made up to 250ml
- Pappardelle - 600g paccheri or pappardelle pasta
- Duck Leg - 4 duck legs
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.