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Categories:
extra-virgin olive oil chicken fresh basil garlic thyme cinnamon red pepper tomatoes orecchiette arugula Parmesan cheese Feta cheese
Viewed: 60 - Published at: 6 years agoIngredients
- 4 tablespoons extra-virgin olive oil
- 2 breast halves and 2 leg-thigh pieces from one 4 1/2-pound duck, skinned; or 2 pounds chicken thighs with bones, skinned
- 1/4 cup coarsely chopped fresh basil
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh thyme
- 1/2 cinnamon stick
- 1/2 teaspoon dried crushed red pepper
- 3 1/2 cups canned crushed tomatoes or canned tomato puree (from two 28-ounce cans)
- 12 ounces orecchiette (little ear-shaped pasta)
- 1 cup coarsely chopped arugula
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 cup 1/4-inch-dice feta cheese
Method
- Heat oil in heavy large pot over medium-high heat.
- Sprinkle duck with salt and pepper.
- Add duck to pot and saute until brown, about 3 minutes per side.
- Transfer duck to plate.
- Add basil, garlic, thyme, cinnamon stick, and crushed red pepper to pot; saute 3 minutes.
- Return duck to pot.
- Add tomatoes; bring to boil.
- Reduce heat to medium-low, cover, and simmer until duck is tender, about 1 hour.
- Remove cinnamon stick.
- Transfer duck to work surface.
- Cut all meat from bones; cut meat into strips.
- Return meat to pot.
- Season duck ragu to taste with salt and pepper.
- (Can be prepared 1 day ahead.
- Cool slightly.
- Chill uncovered until cold, then cover and keep chilled.
- Rewarm over medium heat before serving.)
- Cook orecchiette in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta.
- Return to pot.
- Add duck ragu, arugula, and Parmesan; toss to blend.
- Divide pasta among small bowls.
- Sprinkle with feta cheese.
