he is cooking his take on the venetian classic, duck ragu. the elements are simple. onions, carrots, celery, thyme and bay leaf are sauteed. it is genetically browned with the stock and a little white wine. then show cooked. because wild birds can be tough. the scent of this has lured andrea across the lagoon. you have no idea how tired i am from hunting. let s hear about it. i hope you didn t go out dressed like that. no. i was dressed appropriately, yeah. that landscape, i had no idea that landscape existed. i had never seen it before. since the very beginning of venetian history, men have shot ducks. that s why there are so many recipes. yeah, yeah.