Orecchiette With Spiced Duck Ragù

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

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