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Duck leg ragu

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Duck leg ragu

jmax | Jun 25, 2007 08:09 AM

I've come across a number of duck leg ragu recipes and have a question. A number of them say to cook the legs in the tomato sauce with skin on and to remove the skin and bones when done. What does the skin add? I will skim the fat off the top of the sauce before I serve it - so it is not adding fat.

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