Ragu D'Anatra (Duck Ragu)

This was an awesome labor of love. In researching this dish it was clear that juniper berry and cinnamon were key components of the dish. Not all use them but enough did that I decided to use it in mine, just a bit of cinnamon as seasoning on the duck. A little goes a long way. Sadly I couldn't source the juniper berries in time, however, Rosemary is a decent substitute for it and as it happens, many recipes call for rosemary anyway.

I removed the skin after browning, rendered out the fat in the oven, crisping it up nicely and adding a tremendous flavour to the final dish.

I plan to redo this again with the juniper berry to see if it makes a difference.

Enjoy