Prepare dinner: three-four hours (high) or 6-7 hours (low)
1 tbsp vegetable oil
Four duck legs, pores and skin on & bone in
2 red onions, diced
1 stick of celery, finely chopped
3 cloves of garlic, finely chopped
2 tsp cinnamon (optional & to taste)
250ml purple wine
2 x 400g cans of chopped tomatoes
1 heaped tbsp tomato puree
1 tsp sugar
1 fowl inventory cube made into 100ml or 1 fowl stock pot
3 sprigs of rosemary, leaves picked & chopped
2 bay leaves
2 tbsp milk
600g pappardelle pasta
To serve – parmesan, parsley
Warmness the oil in a pan, gradual cooker or sauté pot. Add the duck and brown on all sides for around five mins. Cast off from the pan/pot and set apart. In the same pan or pot upload the onions and celery. Fry on a medium heat of 5 minutes then add the garlic and cinnamon, if used.
Add the wine and sauté on a high warmth. Once the alcohol has evaporated upload the tomatoes, puree, sugar, stock, herbs and seasoning, stir nicely, eliminate from the heat. Upload the duck legs and sauce into your pot or sluggish cooker and cook on high for 3-four hours or low for 6-7 hours.
Once finished cautiously dispose of the duck legs, discard the bones and fats and shred with two forks. Upload the milk and the shredded duck returned into the sauce and stir. Season to flavor. Cook dinner the pasta as in step with packet instructions and serve the duck ragu at the pasta with a beneficiant helping of parmesan, and a sprinkling of chopped parsley.
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