Gizzi Erskine's Venetian duck ragù

Name: Gizzi Erskine's Venetian duck ragù
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Cuisine: European, Mediterranean, Italian
Ingredients: Tbsp olive oil; 4 duck legs; 2 large onions, finely chopped; 6 fat garlic cloves, very finely chopped; 500ml red wine; 800g fresh vine tomatoes, blended into passata; 300ml duck or chicken stock; 2 bay leaves; Decent pinch of cinnamon; Zest of ½ orange, plus a squeeze of the juice; ¼ tsp celery salt; Sea salt flakes; Plenty of white and black pepper; Parmesan, to serve

Instructions

Prep:20minCook:2min

"Venetian cooking is arguably the most interesting in the whole of Italy. The city is a maze of canals and waterways that run from the Adriatic, which made it the perfect trade pathway for the Ottoman Empire. You can still see these influences in dishes like this ragu, which combine classic Italian cooking and Middle Eastern spicing. The combination of duck, red wine, orange and cinnamon, cooked long and slow until the duck falls off the bone and the fat clings loosely to the meat, create a full bodied but gently spiced sauce that slips over pappardelle like a dream." - Gizzi Erskine

Updated at: Sun, 05 Jan 2025 04:16:39 GMT