I used to go to an Italian restaurant that had a duck ragu with cavatelli that was a dark brown color with a very savory flavor. It was my favorite. The restaurant closed during COVID unfortunately. I recently made a duck ragu recipe (link below) that was good, but wasn't the flavor profile I was looking for. Does anyone know what kind of recipe that restaurant may have had or suggestions for how to recreate it? I'm sorry I don't have more to go on.
by Frey_pie_in_the_sky