Comments on: Five Spice Duck Ragù

By: katiek

katiek — Fri, 26 Feb 2010 03:09:32 +0000

this, dare i say fusion, seems to work for me. Although it is hard to envision five spice and tomatoes… guess i'll just have to try it out

By: Debi Shawcross

Debi Shawcross — Tue, 23 Feb 2010 08:49:18 +0000

So worth the wait~
Love the 5-spice with the Confit.

By: cmshurilla

cmshurilla — Sun, 21 Feb 2010 03:34:17 +0000

This dish looks and sounds delicious! I have a bunch of different recipes for different kinds of ragù (pork, lamb, etc), but I don't have one for duck – and I love duck…

By: cheffresco

cheffresco — Sat, 20 Feb 2010 07:13:28 +0000

Oh wow – this looks amazing! The ragu recipe sounds delicious!

By: my spatual

my spatual — Sat, 20 Feb 2010 04:41:28 +0000

hmm, if i paid you, would you please come over and make this for me?

By: Fat Girl Gone Thin

Fat Girl Gone Thin — Fri, 19 Feb 2010 05:36:11 +0000

Love love love this dish! Well, really anything with five spice – but this looks amazing! Thanks for sharing.

By: lo

lo — Fri, 19 Feb 2010 04:36:56 +0000

Five spice ragu? At first, I was a little stunned by the idea — but I am definitely coming around. I'm not sure I could really say “no” to something that starts off with a confit…

By: pigpigscorner

pigpigscorner — Thu, 18 Feb 2010 17:35:39 +0000

I have to try ragu with duck! This looks and sounds really good. Love the 5 spice here.

By: Suzanne

Suzanne — Thu, 18 Feb 2010 09:40:36 +0000

adding cinnamon sounds lovely! I'll have to try it!

By: Cynthia

Cynthia — Thu, 18 Feb 2010 02:02:03 +0000

…and lead us not into Temptation… Marc between you and the Zen Chef, I have to be constantly praying not to be tempted to go shop and cook, cook, cook.

By: carolynjung

carolynjung — Wed, 17 Feb 2010 09:26:58 +0000

I love a good duck confit. Just melts in your mouth. Add wide, tender pasta to the mix and it's a recipe for pure deliciousness. Love the Asian twist on this European classic.

By: Ed Schenk

Ed Schenk — Wed, 17 Feb 2010 05:02:02 +0000

Once again a great read. I am going to have to make somebut I think I will use chicken legs. It's just more cost effective for me right now

By: thebitessite

thebitessite — Wed, 17 Feb 2010 03:08:35 +0000

awesome, so beautiful looking. looks like such a great dish

By: lisaiscooking

lisaiscooking — Tue, 16 Feb 2010 20:50:36 +0000

I've been fascinated with new and different duck preparations lately, and this looks fantastic! The flavors sound great with duck, and it's a nice, hearty ragu for pasta.

By: Manggy

Manggy — Tue, 16 Feb 2010 18:51:09 +0000

I love this philosophy of governing the cooking by taste When I cook the Asian influence is always present – evidenced mainly by the importance of a sweet component, heh heh. I've long wanted to make a duck ragu from Jamie Oliver's cookbook, I think you gave me a strong push to try