Venetian Duck Ragu

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the panWarm the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and put to one side. Add the onions to the pan and let it cook for 5 mins until softened.
2. 2Add the garlic and cook for a further 1 min, then stir through the cinnamon and flour and let it cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning.
3. 3Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
4. 4Gently lift the duck legs out of the sauce and lay the on a plate – they will be very tender so try not to lose any of the meat.
5. 5Pull off and discard the fat, then shred the meat with 2 forks and discard the bones.
6. 6Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
7. 7Cook the pastaCook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu.
8. 8ServeStir to coat all the pasta in the sauce and leave to cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.