Behind the Scenes of Duck Ragu with Tagliatelle

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This is my take on duck ragu with tagliatelle :)
I personally prefer meat shredded, rather than ground when it comes to duck ragu. Duck fat bread crumbs add a crispy factor, as well as adding another layer of flavor. Not shown in the video, but also very good with lemon juice as it gives refreshing acidity to the dish.

Check out my other pasta videos here!

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Music:
DJ Quads - Early
Saikibeats
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I'm curious as to how did you learn to cook so Italian. Your breadcrumbs are definitely be on my next ragu. Overall very impressive! thanks!

brandon
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Some impressive techniques and flavour bombs in there! Eager to give it a try! Thanks for sharing :)

kevinmcevoy
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1분 37초 부근에서 오리를 어느시간 정도 브레이징(?) 했을까요. 정말 좋은 채널 잘 보고 있습니다.

김한비-nq