VENETIAN DUCK RAGÙ REGINETTE
"ON THE THIRD DAY OF CHRISTMAS…
ANATRA RAGÙ SU REGINETTE"
Duck ragù is the quintessential winter dish of the Venetian islands, and one of the few meat dishes in a region more famed for its seafood. Topped with orange zest, and spiced with nutmeg, it's wonderfully warm and Christmassy, and surprisingly relaxing to make, the long slow cooking time allowing you to get on with other things while it happily blips away on the stove-top, wafting anticipation through the house!