While we were in Piemonte, we enjoyed Brasato Vitello al Barolo (braised veal in Barolo wine) in several restaurants. I was so taken with the dish that, when we returned home, I thought it would be a cinch to duplicate it. How hard could it be? Put a veal roast and some veggies in some red wine and let it cook for 3-4 hours? Well, I was very wrong.
Recipes
Duck Confit

Duck Ragout with Tagliatelle
“Oh, while Iris was eating her duck leg, she pointed to a piece of cartilage and said, “I think that’s the duck’s gill.” Perhaps we haven’t adequately explained the whole waterfowl concept.” – Matthew Amster-Burton, Roots and Grubs