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Recent Reviews

Re:Pappardelle with Venetian Duck Ragu

My son made this pasta for us (he's 22 and not a chef). We followed the recipe with a few exceptions. First, we had an abundance of wild duck breasts which we substituted for the legs and thighs. We first let them soak overnight in 2% milk (I think any kind of milk would be sufficient...just what we had on hand). The next morning, we made a simple brine of kosher salt and sugar,...about a quart of water and 1/4 cup salt and 1/8 cup sugar. We then washed the duck and then put them in the brine for the entire day. He prepared the recipe as written. My son used diced tomatoes and I think for me, I would use crushed in the future. No matter. This was one of the best Italian recipes we've ever made. Splendid and easily in the top 5 of our keeper Italian recipes. The next day, I brought the sauce to work and shared with 8 coworkers. 5 wanted the recipe!

Posted: 10:17 am on December 13th 2014