Cooking and Baking

Good Duck Ragu Recipe?

I have been requested to make duck ragu for Christmas eve dinner. Only snafu is that I actually have never cooked duck (though I enjoy eating it!) so I'm not sure what the best approach is. Some recipes use breasts, some legs, some the whole duck. Thoughts on what kind of duck I should use and what parts? Do I need to get the muscovy duck?

Help please!


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