Venetian Duck Ragu

Bereiding

1. 1

   verhit the olie in a large pan. voeg toe 4 eend legen and bak bruin on all sides for ongeveer 10 mins. verwijder to a plate and zet opzij. voeg toe 2 finely chopped uien to the pan and kook for 5 mins tot zacht. voeg toe 2 knoflooken and kook for a further 1 min, then roer erdoor 2 theelepels kaneel and bloem and kook for a further min. Return the eend to the pan, voeg toe the wine, tomaten, stock, herbs, 1 theelepel suiker and seasoning. breng to a laat sudderen, then lower the verhit, dek af met een deksel and kook for 2 hrs, stirring every now and then.

2. 2

   Carefully lift the eend legs out of the sauce and leg on a plate – they will be very mals so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. voeg toe the meat back to the sauce with 2 eetlepels melk and laat sudderen, uncovered, for a further 10-15 mins while you kook the pasta.

3. 3

   kook the pasta following pack instructions, then giet af, reserving a cup of the pasta water, and voeg toe the pasta to the ragu. roer to bedek all the pasta in the sauce and kook for 1 min more, adding a splash of cooking liquid if it looks dry. serveer with grated parmezaan, if you like.