How to make Venetian duck ragù

[@boscoblair105]

I made this last night. WOW! Served it with home-made bigoli and it was unbeatable. I used the two duck breasts and didn't think that would be enough meat, but it was! Tender and it cooked to the perfect fall-apart texture. Thanks!

[@ispaneti15]

Found you a few days ago and I just love watching you cook

[@boscoblair105]

Great video presentation, a what a pleasant lady!

[@dominikn19]

Wonderful - thank you so much!

[@OldManBabu66]

What is that pan your cooking in?

[@aaronramsonwhite]

Looks like a paella, probably enamel-coated cast iron.

[@paolo-n2000]

Duck breast is so lean for a ragu.....