Today, I made my favorite ragu dish, duck ragu! It’s a dish I made for video long time ago, something like my 3rd video ever made for youtube, and it was so embarrassing to watch again despite how much I loved the dish.
So, I re-made it with some improvements! Having this reminded me of how far I’ve come, and thank you guys so much for that!
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7 Comments
Looks delicious, chef.
first like
looks so yummy….
I like how all of your demonstrations use basic kitchen wares but you’re still able to put out Michelin-worthy dishes. It’s less about the equipment but all about the technique and skills you have accumulated as a chef. Very inspiring for homecooks who aspire to impress their friends and family.
혹시 이 영상과는 관련없지만 질문하나 해도 될까용? 얼마전 Lamb Shank 영상을 봤는데, 고기가 very tender해지기까지 얼마정도 브레이징하셨나요? 조리환경에 따라 당연히 다르겠지만 대략적인 스케줄을 미리 생각해보려고 참고차 여쭤봐요. 그리고 제가 잘 몰라서 그러는데 폴렌타를 1시간이나 끓이는거였나요? 집에 디벨라꺼 폴렌타가 있는데.. 이건 상품표지에 2분 끓이면 끝난다고 나와있어서요 ㅜㅜ 제가 모르는 다른 폴렌타가 있는건가요? 아무튼 너무 먹음직스러워보이는 레시피라 따라하고 싶네요 감사합니다
Great video Daniel! But what's the reason for cooking the breast at the end, why not cook it in the beginning with the leg?
trying to decide between making this or the duck soba…