Venetian Duck Ragu with Bigoli Recipe

Ingredients For Venetian Duck Ragu with Bigoli Recipe

• 4 Large duck legs
• 1 Carrot finely chopped
• 1 Onion finely chopped
• 1 stalk Celery finely chopped
• 1 Orange zest and juice
• 1 teaspoon Cinnamon divided 1/2 + 1/2
• 1 cup Passata or pureed tomatoes
• 5.5 ounce Tomato paste
• 0.6699999999999999 cup Dry white wine
• 5 cup Chicken
• 1 Bay leaf
• 2 tablespoon Olive oil
• 16 ounce Bigoli pasta
• 4 ounce Fresh parmesan or grana padano for serving