Pappardelle With Duck Ragù
Ingredients
- 4 store-bought duck confit legs
- 1/4 cup extra-virgin olive oil
- 1/2 cup minced onion
- 1/4 cup minced carrot
- 1/4 cup minced celery
- Salt and freshly ground black pepper
- 12 Niçoise olives, pitted and halved
- 1/2 tablespoon rosemary leaves
- 1 garlic clove, minced
- 1/2 cup dry red wine
- 2 cups chicken stock
- 6 tablespoons unsalted butter
- 1/2 pound pappardelle
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
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