Pappardelle With Duck Ragu

1. 1

   4 store-bought duck confit legs

2. 2

   1/4 cup extra-virgin olive oil

3. 3

   1/2 cup minced onion

4. 4

   1/4 cup minced carrot

5. 5

   1/4 cup minced celery

6. 6

   Salt and freshly ground black pepper

7. 7

   12 Nicoise olives, pitted and halved

8. 8

   1/2 tablespoon rosemary leaves

9. 9

   1 garlic clove, minced

10. 10

    1/2 cup dry red wine

11. 11

    2 cups chicken stock

12. 12

    6 tablespoons unsalted butter

13. 13

    1/2 pound pappardelle

14. 14

    1/2 cup freshly grated Parmigiano-Reggiano cheese

* Per serving · 4 servings · Values may vary.

No additional tips available.