A rich Venetian duck ragu made with cinnamon, orange, white wine and tossed with pappardelle pasta. This beautiful pasta dish has a festive feel to it but can be eaten all year round. It's super comforting, easy to prepare and sure to impress!
Category: Main Dish
Cuisine: not set
2 large duck legs
1 carrot (finely chopped)
1 onion (finely chopped)
1 stick celery (finely chopped)
1/2 orange zest
1/2 juice of 1 orange
1 tsp cinnamon
1 cup (150g) passata (pureed tomatoes)
1 tbsp tomato paste
2/3 cup (150ml) white wine
5 cups (1.2 litres) chicken stock
salt and pepper
1 leaf
2 tbsp olive oil
14 oz (400g) pappardelle pasta
parmesan ( for serving)
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