When I cleaned out my freezer last week as part of The Kitchen Cure's Week 1 Assignment, I found some duck legs. What a treasure! Most frozen meat, including duck legs from an unknown date, is best slated for a stew or sauce, so duck ragu called out to me. I made it Thursday night, let it sit in its own juices Friday, then served it to a hungry crowd on Saturday night. I snapped that photo on the first take — but not on the first glass of wine — only to discover later it didn't show enough sauce! Trust me, this is a saucy one.