Gizzi Erskine's Venetian duck ragù

"Venetian cooking is arguably the most interesting in the whole of Italy. The city is a maze of canals and waterways that run from the Adriatic, which made it the perfect trade pathway for the Ottoman Empire. You can still see these influences in dishes like this ragu, which combine classic Italian cooking and Middle Eastern spicing. The combination of duck, red wine, orange and cinnamon, cooked long and slow until the duck falls off the bone and the fat clings loosely to the meat, create a full bodied but gently spiced sauce that slips over pappardelle like a dream." - Gizzi Erskine

Unbalanced

% Daily Values based on a 2,000 calorie diet

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