Serenissima Duck Ragù

Name: Serenissima Duck Ragù
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 large duck legs; salt and pepper; 1 tsp cinnamon; 1 tbsp olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 stick celery, finely chopped; 1 garlic clove, finely chopped; handful flat leaved parsley, chopped; few leaves of sage, finely chopped; 1 rosemary sprig, leaves picked and chopped finely; 2 bay leaves; 1/2 orange, zest and juice; 1 tbps tomato puree; 200 ml good quality red wine; 400 ml passata; 1 litre chicken stock; 500 g gragnano or pappardelle pasta; To serve:; 40 g parmesan

Laura @FeelBetter

Milton Keynes, England

Venice, the floating city, is also known as Serenissima meaning ‘the most serene’.

The first human settlements in Venice date back to the early 5th century when survivors of the fallen Roman Empire fled and made a new home on the lagoon islands. They travelled around on rafts which were linked with wooden walkways and with time, houses, shops and monuments were also built. Constantinople granted Venice trading privileges in the Eastern Roman Empire in return for helping the Byzantine Emperor resist the Norman incursions.

Today, the 119 islands make up the city of Venice. With its striking grand Byzantine architecture and beautiful bridges that straddle the winding canals that lead directly to the Adriatic sea, echoes of the Ottoman Empire continue to ring through the city still in its modern cuisine – spices such as cinnamon, nutmeg and saffron blend harmoniously with bay, thyme and rosemary.

Few dishes are more emblematic of this heritage than a duck ragù; rich duck meat is bathed in a sauce made from soffritto, wine, tomatoes, stock and orange and slowly simmered with bay leaf, cinnamon and rosemary until the duck falls off the bone.

Duck ragù is a traditional dish that is especially popular in the Veneto and Friuli-Venezia Giulia area. Traditionally it is served with Bigoli (worm) pasta but I have served it with the Neapolitan pasta, Schiaffoni (full hand).

Enjoy with a glass of local Ripasso and a side of salt and rosemary focaccia.

Venice, the floating city, is also known as Serenissima meaning ‘the most serene’.

Enjoy with a glass of local Ripasso and a side of salt and rosemary focaccia.

Laura @FeelBetter

Milton Keynes, England

Venice, the floating city, is also known as Serenissima meaning ‘the most serene’.

Enjoy with a glass of local Ripasso and a side of salt and rosemary focaccia.

Venice, the floating city, is also known as Serenissima meaning ‘the most serene’.

Enjoy with a glass of local Ripasso and a side of salt and rosemary focaccia.

Saved

Ingredients

2 1/2 hours

4 servings

2large duck legs
salt and pepper
1 tspcinnamon
1 tbspolive oil
1onion, finely chopped
1carrot, finely chopped
1 stickcelery, finely chopped
1garlic clove, finely chopped
handfulflat leaved parsley, chopped
few leaves of sage, finely chopped
1rosemary sprig, leaves picked and chopped finely
2bay leaves
1/2orange, zest and juice
1tbps tomato puree
200 mlgood quality red wine
400 mlpassata
1 litrechicken stock
500 ggragnano or pappardelle pasta
To serve:
40 gparmesan

Saved

Steps

2 1/2 hours

1

Season the duck legs with salt, pepper and ½ tsp of cinnamon. Rub the seasoning in and coat the meat evenly. Heat 1 tbsp of olive oil in a large pan and add the duck, skin side down first. Cook for 8- 10 minutes until brown then turn over and cook on the other side for another 8 minutes. Remove and set aside.
2

Remove half of the fat, leaving 1 -2 tablespoons in the pan. Add the onion, carrot and celery and saute for 5 minutes on low heat. Keep stirring so it doesn’t catch. Add in the garlic and cook for 1 minute then add the parsley stalks, sage rosemary, bay leaves, orange zest, tomato puree and the remaining cinnamon.
3

Add the wine, orange juice, passata and stock and stir to combine. Cover and cook for 2 hours, turning the duck halfway through.
4

Turn the heat off and remove the duck legs from the sauce and let it cool before shredding and discarding the bones. Add the shredded duck back to the sauce and stir well to coat the meat in the sauce. Remove the bay leaves and add the parsley leaves.
5

Cook the pasta until al dente, drain and reserve a cup of the pasta water. Add the pasta to the sauce and loosen with a little pasta water if needed. Add a generous amount of grated parmesan and serve with a side of focaccia and a robust wine.