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Duck

Adventures in Duck Ragu

I’ve made this ragu twice in recent weeks. It’s all part of my efforts to cut up and eat whole animals, and my friend and farmer Ray Bradley has been kind enough to hook me up with some very nice … Continue reading…

2 Comments
Feb 14, 2012
Filed Under: Meat, Fish and PoultryPasta, Risotto and GrainsWinter
Ingredients:DuckTomatoes
Tagged: Butchery

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Things I've Written Elsewhere

  • Basics of Whole Animal Meat Cookery Larks & Japes
  • Cooking The Whole Bird Larks & Japes
  • Cumin Lamb Tacos The Local Butcher Shop
  • Paine Farm Squab: Pan Roasted with Beans and Spring Onions the Local Butcher Shop
  • Wearing the Butcher Apron The Local Butcher Shop

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