Orecchiette with Spiced Duck Rag

Ingredients

• 3 garlic cloves
• 1 tablespoon fresh thyme
• ½ cinnamon stick
• 3 ½ cups canned crushed tomatoes or canned tomato puree (from two 28-ounce cans)
• 2 tablespoons freshly grated Parmesan cheese
• ½ cup feta cheese
• 12 ounces orecchiette (little ear-shaped pasta)
• + 5 more ingredients
• • 1 cup arugula
  • ½ teaspoon dried crushed red pepper
  • ¼ cup fresh basil
  • 4 tablespoons extra-virgin olive oil
  • 2 breast halves and 2 leg-thigh pieces from one 4 ½-pound duck, skinned; or 2 pounds chicken thighs with bones, skinned

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 tomatoe...

View full recipe at Epicurious