Five Spice Duck Ragù

Name: Five Spice Duck Ragù
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 2 servings
Ingredients: 2 Duck legs; Salt; Black pepper; Olive oil; 1 Carrot; 1 Shallot; 1 Celery stick; 4 Garlic cloves; 1 tbsp Tomato paste; 1 splash Dry sherry; 400 ml Tomato passata; 1/2 tbsp Chinese five spice; 1 small splash Water; Pappardelle; Pecorino

Five Spice Duck Ragù. My favourite of all ragu’s originating from Venice. Being one of the most powerful maritime trading republics from the 11th-16th century, Venice had much easier access to spices, so you’ll find them much more prevalent in traditional Venetian dishes compared to the rest of Italy. The original recipe used orange and lots of cinnamon, but I’m using Chinese 5 spice and complimenting that with a lovely fortified wine called Sherry.

Prep

10m

Cook

Total

2h 10m

Ingredients

Method

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Step 1

Place the duck legs skin side down in a cold pan and bring up the temperature to a medium heat to brown off. Take your time here. Season with salt then flip, brown the other side and then remove the legs and set aside.

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For

For the ragù

Duck legs

Salt

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Five Spice Duck Ragù

Five Spice Duck Ragù. My favourite of all ragu’s originating from Venice. Being one of the most powerful maritime trading republics from the 11th-16th century, Venice had much easier access to spices, so you’ll find them much more prevalent in traditional Venetian dishes compared to the rest of Italy. The original recipe used orange and lots of cinnamon, but I’m using Chinese 5 spice and complimenting that with a lovely fortified wine called Sherry.

Prep

10m

Cook

Total

2h 10m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

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For

For the ragù

Duck legs

Salt

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