Duck Ragù with Potato Gnocchi
As with all ragùs, the flavour of this dish is enhanced by making it in advance and it also freezes well. The recipe here is basically the same as Nancy Silverton’s in The Mozza Cookbook except that I omitted the duck liver and did not finish the dish with the added 6T. of finishing-quality olive oil that she suggests.
I can’t remember a time when food was not an important part of my day. From an early age, I observed and participated in the kitchens of my mother and two grandmothers. 
Nourishing Vancouver 