4 Serves
160 Mins
Heat the cooking oil in a large Dutch oven over medium-high heat.
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ItalianVitamin E
6 mg / 15 mgVitamin K
69 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
461 µg / 400 µgCalcium
594 mg / 1,300 mgIron
18 mg / 18 mgMagnesium
284 mg / 420 mgPhosphorus
625 mg / 1,250 mgPotassium
2558 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
87 µg / 55 µgFiber
24 g / 28 gSugar
13 g / 50 gSaturated Fat
4 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
110 gAlcohol
0 g
Add the duck legs to the Dutch oven and brown them thoroughly on all sides.
Remove the browned duck legs to a plate and set aside.
Add the onion to the Dutch oven and sauté until softened.
Stir in the minced garlic, cinnamon, and all-purpose flour, cooking for one additional minute.
Return the duck legs to the pot and add the red wine, crushed tomatoes, chicken stock, mixed herbs, sugar, and seasoning.
Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and cook for two hours, stirring occasionally.
Carefully remove the duck legs from the sauce and place them on a plate. Discard the skin and fat, then shred the meat using two forks, discarding the bones.
Return the shredded duck meat to the sauce, stir in the milk, and simmer uncovered for 10-15 minutes.
Meanwhile, cook the pasta in a large pot of boiling water according to package instructions. Drain, reserving one cup of the starchy pasta water.
Add the cooked pasta to the ragu, stirring to coat thoroughly. Add a splash of the reserved pasta water if the sauce appears too thick.
Serve immediately, topped with grated Parmesan cheese if desired.
13
g48
g22
g
Italian
Italian