4 duck legs
1/2 C carrot in medium dice
1/2 C onion in medium dice
1/2 C celery in medium dice
3 sprigs thyme
3 sprigs parsley
Oven preheated to 325
your favorite olives cut into slices
Season the legs liberally with Kosher salt and black pepper. Sear the duck legs skin side down in a hot pan until the skin is golden and crisp.Remove the legs and set aside.
Drain off most of the fat from the pan then toss in the vegetable mix and cook for a couple minutes to add some color.When the vegetables are slightly colored pour in 2 cups of red wine and allow it to cook down by half.
Add 2 tablespoons of tomato paste to the wine and stir to combine.
Now pour the wine and vegetable mix into a roasting pan and place the legs skin side up on top of the mix.
Tie the herbs together with cheesecloth or some twine and add.
Pour in enough duck stock(or chicken if you don’t have duck) to cover the legs.
Now cook the legs in the oven for 2 hours or until the meat is very tender and loose off the bones.
Pull the meat from the bones and set aside Reserve the liquid and vegetables with the meat.
For the Pappardelle
1 3/4 C All purpose flour
1 whole egg
6 egg yolks
1 tablespoon olive oil
1 tablespoon milk
Combine the egg, yolks, oil and milk and mix into the flour to create a dough knead the mix until it is smooth and shiny then allow to rest for 30 minutes. After it has rested roll it out in thirds in a pasta machine or a rolling pin if you don’t have a machine.
You can leave the pasta relatively thick and cut it in 1 inch wide pieces that are 10 inches long.
To complete the dish
Heat the duck meat, vegetables and broth together and add some pieces of the olives Boil your pasta until it is tender, about 3 minutes then drain and toss with the duck mix Serve this in a bowl with some bread and a nice red wine.