It is good but not great. Earthy, silky comfort food. I would add some crushed red pepper next time. I would make again, if I find more duck legs in the 50% off bin !!
The overall concept/execution of this dish is good however the taste was very bland. I will probably never make this again unless I can find a similar recipe with better flavoring. It seemed as though it needed some kind of acid in it too. I tried squeezing some lemon over it which helped a little, just not enough. Frankly, I was embarrassed in front of my dinner guests as this was not all it was hyped up to be. Also, if you are going to be using dried pasta you only need half a pound not a whole. And will someone please tell me what is up with the recipes on this website that say "finely chopped"? Rough chop, chop, diced, finely diced, minced, those are the common terms used in this country, NOT "finely chopped". The company is in Connecticut not some foreign county so why are they using terms that are so wonky for cooking in the US? Also, there is no such thing as "chopped canned tomatoes", it is DICED.
My family loves this dish! I've made it several times, the most recent being this past weekend for my five-year old's birthday dinner. It was her request! I actually used a whole duck (I just asked the butcher to cut it up for me) since there weren't enough leg/thigh combos. Your house will smell amazingly delicious--even the next day! This is one of our all-time favorite F.C. recipes. Thank you!
First, I'd like to start off; stevenmikramer, you're an idiot!
I did make this recipe and it was fabulous. I had always wanted to make duck ragu and this recipe, while time consuming, is well worth the effort.
I did make the recipe exactly, and it certainly deserves my five stars rating: everything about this dish shows just how good Italian cooking can be. The duck meat was extremely tender and the sauce was full of flavour, without being overwhelming. We were lucky to have good quality duck legs at our local grocery store. The parpadelle was just the right pasta to go with this dish. And did I mention the aroma while the sauce was cooking? Yum...
To reviewer stevenmikramer:
I gave the recipe four stars because I *did* make it and thought that was a fair rating from my experience. I berated the other reviewer because he/she rated it without actually making the recipe. And now you've done the same thing, just to show us how smart, sophisticated and sarcastic you are. "It DOES look like a good recipe, though." Totally unhelpful and idiotic.
Cool! A metaphysics problem.
seedyonenyc gives it 5 stars without having actually made the the recipe.
Then tatwood gives it 4 stars so he can complain about seedyonenyc's stupidity in giving it 5 stars when seedyonenyc hasn't actually made it. And now I, since the only way I could get this posted was to rate the recipe, give it 1 star to neutralize seedyonenyc and tatwood.
It DOES look like a good recipe, though.
Having thoroughly enjoyed the Lamb Abruzzese Ragu, I was compiling my ingredients list for this version & noticed 1 Medium Carrot, chopped fine was missing from the list for the mirepoix, but mentioned in the directions. A quick verification with the print version proved this out, so may I suggest, to fully enjoy this dish the adjustment be made.
My rating is in anticipation of a similar outstanding result.