Servings: 4
Time: 2hrs 50min
Diet: Meat-based
Get set to impress
The mixture of sweet and savoury flavours is a hit at this time of year and this delicate duck and fragrant orange are sure to become your new favourite! Duck is a dark meat that has quite a distinctive taste that isn’t overpowering, making it a great ingredient to combine with other unique flavours. So, for an extra special addition to your Christmas food this year, why not try this luxurious duck recipe? It’s tender and lightly spiced with cinnamon and sweet orange, complete with silky parpadelle pasta for a sophisticated meal that everyone will love.
Choose your pasta
We love the sophisticated feel of parpadelle pasta, but you could also make your duck ragu with other large pasta shapes like tagliatelle, rigatoni, or mezze maniche. Alternatively, why not enjoy your ragu on top of creamy polenta? This Italian staple is made from corn and makes the perfect bed for sauces and stews.
Recipe tips and tricks
Here are a few tips and tricks that we recommend to boost your ragu and enhance this delicious recipe:
Searing the duck legs in the pan first helps lock in moisture, keep the meat juicy, and adds extra flavour to the sauce.
It can be tempting to speed things up by cooking the veggies on a high heat or cooking them for a shorter amount of time but be patient – letting them sweat for a while is an important step to develop flavour.
Don’t skip the step of letting the duck rest before shredding. This is crucial for keeping the meat tender.
Using high-quality ingredients can make or break a recipe. If you have the time, we recommend making your own stock. Otherwise, opt for a good-quality brand or use vegetable stock instead.
Venetian Duck Ragu with Spiced Orange Sauce Recipe
Ingredients
2 tbsp Extra Virgin Olive Oil with Rosemary
2 duck legs
1 onion, chopped
1 carrot, peeled and finely chopped
1 celery stick, finely chopped
Zest and juice of ½ orange
1 tsp ground cinnamon
150ml White Wine
150g Tomato Passata
1 tbsp tomato paste
1.2l stock (chicken or vegetable)
2 sprigs fresh rosemary
1 bay leaf
Salt and pepper
400g Bronze Die Pappardelle Pasta
Grated parmesan, to serve
Cooking method
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 around 8 minutes on each side until browned. Remove and set aside.
2. Heat another tbsp of olive oil in the same pan and add the carrots, celery, onion, and bay leaf. Let that sauté for a minute before adding the orange zest and the remaining cinnamon. Stir the veg and seasoning together.
3. Add the duck legs back into the pan, followed by the wine, orange juice, tomato paste, passata, and stock. Stir to combine. Cover and cook for 2 hours, during the duck halfway through.
Top tip: If the sauce reduces too much, add a splash of cooked pasta water later.
4. Turn the heat off and remove the duck from the pan 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 leaf.
5. Bring plenty of salted water to a boil and add the pasta. Cook for around 10 minutes until al dente. Once ready, drain (reserving a cup of water), and add the pasta to the sauce. Use a pair of tongs to toss the pasta through the sauce, making sure everything is well combined. Serve with grated parmesan.
Enjoy this luxurious dish with a glass of red wine (for mulled wine, simply add some festive spices and heat it up slowly on the hob) and a simple salt and rosemary focaccia.