Pappardelle With Duck Ragu

• 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 Nicoise 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

1. 4 store-bought duck confit legs
2. 1/4 cup extra-virgin olive oil
3. 1/2 cup minced onion
4. 1/4 cup minced carrot
5. 1/4 cup minced celery
6. Salt and freshly ground black pepper
7. 12 Nicoise olives, pitted and halved
8. 1/2 tablespoon rosemary leaves
9. 1 garlic clove, minced
10. 1/2 cup dry red wine
11. 2 cups chicken stock
12. 6 tablespoons unsalted butter
13. 1/2 pound pappardelle
14. 1/2 cup freshly grated Parmigiano-Reggiano cheese

storebought duck confit legs, extravirgin olive oil, onion, carrot, celery, salt, nicoise olives, rosemary, garlic, red wine, chicken stock, unsalted butter, cheese

Taken from www.epicurious.com/recipes/member/views/pappardelle-with-duck-ragu-50120302 (may not work)