- 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
- Heat oil in heavy large pot over medium-high heat. Sprinkle duck with salt and pepper. Add duck to pot and sauté until brown, about 3 minutes per side. Transfer duck to plate. Add basil, garlic, thyme, cinnamon stick, and crushed red pepper to pot; sauté 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 ragù 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 ragù, arugula, and Parmesan; toss to blend. Divide pasta among small bowls. Sprinkle with feta cheese.