SLOW COOKED DUCK RAGU WITH PACCHERI PASTA
Ragu' d'anatra alla veneta is a staple of northern Italian cuisine. Shorter days and dark evenings are lifted with this wholesome dish which is a good substitute for the classic bolognese. This low and slow sauce can be paired with homemade pasta, or fresh or dried pasta for a quicker dish.
It can be difficult to adjust as the evenings get darker, but it doesn't have to be gloomy – this dish makes an uplifting mid-week supper. Either our Campden Non-Stick Frying Pan 28cm or Campden Casserole Low 4.3L would be the ideal saucepan to make this hearty recipe in.
SERVES: 6 people
COOKING TIME: 2hrs 30 minutes
INGREDIENTS:
1 tablespoon of olive oil- 4 duck legs
3 large shallots, finely chopped
2 cloves of garlic, peeled and crushed
2 teaspoons of plain flour
2 teaspoons of ground cinnamon
250ml full bodied red wine
2 x 400g cans of chopped tomatoes
250ml chicken stock
3 sprigs of rosemary, leaves chopped
2 bay leaves
1 teaspoon sugar
2 tablespoons of whole milk
600g paccheri pasta
Salt & Pepper, to season
To serve:
Grated parmesan
Small bunch of parsley, chopped
METHOD:
1. First, heat the oil in a large non-stick sauté pan over a medium heat and brown the duck legs for 5 minutes on each side. Then remove the duck legs with a slotted spoon and set them aside on a plate.
2. Lower the heat and add the chopped shallots to the pan. Fry gently for 5-8 minutes until soft and translucent. Then add the garlic and fry for a further minute before stirring in the flour and cinnamon.
3. Add the red wine, tomatoes, stock, rosemary, bay and sugar to the pan and stir. Bring to a simmer and season to taste. Return the duck to the pan and cover with a lid. Cook on a low heat for 2 hours, stirring every so often.
4. After a couple of hours, lift the duck legs carefully from the pan onto a plate. Allow to cool slightly and remove the skin. Then, using two forks, shred the meat from the bones.
5. Put the shredded duck back into the pan and add the milk, then stir and simmer uncovered for 15 minutes while the pasta is cooking.
6. Cook the pasta according to instructions on the packet and drain, reserving a little of the cooking water.
7. Check the seasoning of the duck ragu before adding the pasta to the pan. Stir to coat the pasta with the ragu, adding a little pasta water if it seems too dry. Heat through for one minute and serve immediately with grated parmesan and chopped parsley, to garnish.
METHOD:
1. First, heat the oil in a large non-stick sauté pan over a medium heat and brown the duck legs for 5 minutes on each side. Then remove the duck legs with a slotted spoon and set them aside on a plate.
2. Lower the heat and add the chopped shallots to the pan. Fry gently for 5-8 minutes until soft and translucent. Then add the garlic and fry for a further minute before stirring in the flour and cinnamon.
3. Add the red wine, tomatoes, stock, rosemary, bay and sugar to the pan and stir. Bring to a simmer and season to taste. Return the duck to the pan and cover with a lid. Cook on a low heat for 2 hours, stirring every so often.
4. After a couple of hours, lift the duck legs carefully from the pan onto a plate. Allow to cool slightly and remove the skin. Then, using two forks, shred the meat from the bones.
5. Put the shredded duck back into the pan and add the milk, then stir and simmer uncovered for 15 minutes while the pasta is cooking.
6. Cook the pasta according to instructions on the packet and drain, reserving a little of the cooking water.
7. Check the seasoning of the duck ragu before adding the pasta to the pan. Stir to coat the pasta with the ragu, adding a little pasta water if it seems too dry. Heat through for one minute and serve immediately with grated parmesan and chopped parsley, to garnish.