Ragu’ di Anatra 500 gr

Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins, focussing on crisping that skin.

Remove the duck to a plate and set aside

Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a 1 minute.

Stir in the cinnamon and flour and cook for a further minute. Return the duck to the pan, add the wine, tomatoes, stock, herbs, and sugar.

Bring to a simmer, lower the heat, season, cover with a lid, and cook for 2 hours, stirring occasionally.

Lift the duck legs out of the sauce with a slotted spoon and place on in a large bowl.

Pull off and discard the fatty skin. Shred the meat with two forks and discard the bones.

Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta

Cook the pasta following pack instructions. If you are using fresh like us, then bring a large pan of salted water to the boil, add the pasta, bring back to the boil and cook for 2 minutes. Drain the pasta and add the it to the ragu. Stir to thoroughly coat all the pasta in the sauce and cook for 1 minute longer,

Serve with grated Parmesan and a sprinkling of parsley.