I’ve had what was sold as a “braising duck” (labeled as a “mature duck”) sitting in my freezer for a while and I’m trying to decide on a good project for it. I love a good ragu and I thought a dish like that might be a good fit for this bird, since it’s probably going to be tougher and more flavorful. But most duck ragu recipes call for duck legs or other pieces. Is there a reason for this besides convenience? Is there an obvious idea I am missing about how my duck could be put to even better use? A well-made ragu is hard to beat for me but since I don’t run across a “mature duck” very often, I want to make sure I’m maximizing its potential.
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