Recipe: Slow-Cooked Duck Ragu Taglietelle
Instructions:
Ingredients: 1 tbsp olive oil 6 duck legs 2 onions 6 fat garlic cloves, 2 tsp ground cinnamon 2 tsp plain flour 250ml red wine 2 x 400g cans chopped tomatoes 1 chicken stock cube 10g rosemary 2 bay leaves 1 tsp sugar 2 tbsp milk 800g tagliatelle 30g parmesan, grated, to serve 30ml veg oil 1 Sourdough Recipe Description: Heat the oil in a large pan and Add the duck legs and brown on all sides Remove to a plate and set aside Add the onions to the pan and cook until softened Add the garlic 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 1.30hrs stirring every now and then. Carefully lift the duck legs out of the sauce and place on a plate they will be very tender Pull off and discard the fat, then shred the meat Add the meat back to the sauce with the milk and simmer Uncovered Cook the pasta. add the pasta to the ragu. Stir to coat all the pasta in the sauce Serve with grated Parmesan, if you like. ALLERGY INFO: Milk, egg, celery cereals containing gluten sulphur dioxide and sulphites
Ingredients
- bay leaf : 10 g
- caster sugar : 10 g
- duck legs : 1400 g
- extra virgin olive oil : 15 ml
- fresh rosemary : 10 g
- ground cinnamon : 10 g
- milk : 35 ml
- parmesan : 50 g
- plain flour : 20 g
- small red wine : 250 ml
- sourdough : 600 g
- tagliatelle : 800 g
- vegetable oil : 30 ml
- chopped tomatoes : 800 g
- brown onion : 300 g
- garlic clove : 30 g