Venetian Duck Ragu

The method

1. 01

   Heat the oil in a large pan.

2. 02

   Add the duck legs and brown on all sides for about 10 mins.

3. 03

   Remove to a plate and set aside.

4. 04

   Add the onions to the pan and cook for 5 mins until softened.

5. 05

   Add the garlic and cook for a further 1 min.

6. 06

   Stir in the cinnamon and flour and cook for a further min.

7. 07

   Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning.

8. 08

   Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.

9. 09

   Carefully lift the duck legs out of the sauce and place on a plate.

10. 10

    Pull off and discard the fat, then shred the meat with 2 forks and discard the bones.

11. 11

    Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins.

12. 12

    Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water.

13. 13

    Add the pasta to the ragu and stir to coat all the pasta in the sauce.

14. 14

    Cook for 1 min more, adding a splash of cooking liquid if it looks dry.

15. 15

    Serve with grated Parmesan, if you like.