In the autumn and winter I like to use whatever meat is plentiful in my ragu. Wild rabbit and wild boar (with bitter chocolate) are particular favourites, lamb shanks can be fantastic, goose too.
I made this version with duck legs mostly drumsticks, but you can substitute any of the meats mentioned above. The secret is to use cuts of meat that require long slow cooking.
Wild or domestic duck are equally good, but the wild bird will take longer to cook.
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