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 ...

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