Servings: 6
Ingredients
- 4 duck legs skin on
- 1 large onion finely diced
- 1 large carrot finely diced
- 1 celery stick finely diced
- 2 cloves garlic finely sliced
- 6 sage leaves finely chopped
- 2 bay leaves
- 2 tsp ground cinnamon
- 1 rind from wedge of Parmigiano Reggiano
- 300 ml red wine
- 400 g tinned chopped tomatoes
- 500 ml chicken stock
- 2 tbsp milk
- 600 g pasta such as bigoli, paccheri or pappardelle
- Extra virgin olive oil
- Salt and freshly ground black pepper
- Parmigiano Reggiano to taste
Tried this recipe?Let us know how it was!
