Wide Noodle Pasta with Duck Ragu YIELD: 15 servings10 duck legs 1 lb. mirepoix 2 Tbsps. tomato paste 2 cups dry red wine Brown sauce as needed 1 standard sachet 2 lbs. papardelle pasta 2 cups carrots, brunoise 1 cup parsley, chopped 1 cup Parmigiano Reggiano cheese, grated 1. Remove any excess fat from duck legs. Season duck legs with salt and pepper and sear in a rondeau. Once both sides of legs are golden brown, remove them and set aside.2. Caramelize mirepoix in the same rondeau, being ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.