Venetian Duck Ragu

Begin by heating the olive oil in a large heavy-bottomed pan over medium heat. Gently add the duck legs, searing them until they develop a golden-brown crust on all sides, approximately 10 minutes. This initial browning locks in flavor and juices. Carefully transfer the duck legs to a plate and set aside. In the same pan, add the finely chopped onions and cook for about 5 minutes, stirring occasionally until they become soft and translucent. Next, stir in the minced garlic and let it cook for an additional minute until fragrant. Sprinkle in the ground cinnamon and plain flour, stirring continuously for another minute to create a lightly spiced roux that will help thicken the sauce. Return the browned duck legs gently back to the pan. Pour in the red wine, then add the chopped tomatoes, chicken stock cube, rosemary sprigs, bay leaves, sugar, and season with salt and pepper. Bring this hearty mixture to a gentle simmer, then reduce the heat to low, cover with a lid, and allow it to cook slowly for 2 hours. Remember to stir occasionally to prevent sticking and to blend the flavors. Once cooked, carefully lift the tender duck legs from the sauce onto a plate. The meat will be very soft, so take care not to lose any. Remove and discard any visible fat, then shred the meat finely using two forks, discarding the bones. Return the shredded duck meat to the pan along with the milk, simmering the sauce uncovered for another 10 to 15 minutes. This step enriches the sauce and balances the spice with creaminess. Meanwhile, cook the paccheri pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of the starchy cooking water. Add the drained pasta directly into the ragu, stirring well to ensure every piece is fully coated in the luscious sauce. Cook together for an additional minute, adding a splash of the reserved pasta water if the sauce appears too thick or dry. Serve the Venetian Duck Ragu topped with a generous sprinkle of freshly grated Parmesan cheese to enhance its rich, savory flavors. For an extra touch, garnish with a sprig of fresh rosemary or a dusting of cracked black pepper.