Name: Duck ragu
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 4
Ingredients: 2 large duck legs; 4 fat garlic cloves skins on; few rosemary sprigs; 1 large onion peeled and grated; 400g tin of chopped tomatoes; 200ml chicken stock; 150ml red wine; cinnamon stick; 2 star anise; 1 tbsp chopped flat-leaf parsley; 350g dried pappardelle; parmesan grated, to serve

One-pan duck pasta with a serving plate on the side

2 large duck legs
4 fat garlic cloves
skins on
few rosemary sprigs
1 large onion
peeled and grated
400g tin of chopped tomatoes
200ml chicken stock
150ml red wine
cinnamon stick
2 star anise
1 tbsp chopped flat-leaf parsley
350g dried pappardelle
parmesan
grated, to serve

Method

step 1
Heat the oven to 190C/170C fan/gas 5. Put the duck legs in a large lidded casserole, tucking the garlic cloves and rosemary underneath. Cook, uncovered, for 1 hr.
step 2
Remove the casserole and lift out the duck. Spoon off any excess fat, then squish out the garlic cloves, discarding the skins.
step 3
Add the onion, tomatoes, stock, wine and whole spices. Stir together, then return the duck legs, pushing down into the sauce. Cover with a lid and cook for 1 hr. Take out the duck and shred the meat, discarding the skins and bones. Scoop out the whole spices, taste and season. Stir the shredded meat back into the sauce with the parsley.
step 4
Cook the pappardelle, drain, then toss with the sauce. Serve in warm bowls with grated parmesan on top.