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Best Venetian Duck Ragu in London

Venetian Duck Ragu

What the real thing tastes like

Real ingredients (via TheMealDB): 1 tbls Olive Oil, 4 Duck Legs, 2 finely chopped Onions, 2 cloves minced Garlic, 2 tsp ground Cinnamon, 2 tsp Plain Flour, 250ml Red Wine, 800g Chopped Tomatoes, 1 Chicken Stock Cube, 3 sprigs Rosemary, 2 Bay Leaves, 1 tsp Sugar…

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Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove 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 further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then. Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender 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. 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, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1

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