Name: Orecchiette with Spiced Duck Ragù
Yield: 6 to 8 Servings
Ingredients: 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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