A Venetian recipe from Gizzi Erskine’s ” Slow” (2018)
Heat a frying pan with a little olive oil. Season the duck legs with plenty of salt and sear on both sides until they are deep golden all over. Remove the duck from the pan and set aside.
Heat the remaining olive oil in a heavy based casserole over a medium heat. Add the onions and cook for about 20 minutes until they are soft.
Add the garlic and sweat for a couple of minutes then add the wine and bubble for a few minutes to cook off some of the alcohol. Pour in the passatta and stock, followed by the duck legs, bay leaves, cinnamon and a good pinch of salt and pepper.
Cover with a lid, reduce heat to very low and simmer gently for 90 minutes until the sauce has reduced and become very rich.
Remove the duck legs from the pan, allow to cool slightly then use two forks to pull the meat from the bones and shred it a little. Discard the duck skin.Return the meat to the sauce and add the orange zest and juice, and the celery salt. Check seasoning and cook for a further 10-15 minutes.
Now cook your pasta until all dente, drain and reserve a little of the cooking water. Combine with the sauce and add 1 or 2 tbsps of the cooking water.
Divide between bowls and serve with a generous grating of parmesan.