Duck Legs in Green Olive Sauce with Cracklings and Pappardelle

Duck Legs in Green Olive Sauce with Cracklings and Pappardelle
Photo by Leigh Beisch

Ingredients

  • 1 can (8 oz.) tomato sauce
  • 12 ounces pappardelle pasta or wide egg noodles
  • 1 medium onion, chopped
  • 1 cup cracked green olives (see Notes), drained
  • 6 whole duck legs (thighs and drumsticks attached, about 3 lbs. total) or 12 chicken thighs (about 4 1/2 lbs. total; see Notes)
  • 2 cups reduced-sodium chicken broth
  • 3 tablespoons orange-flavored liqueur, like Cointreau
  • + 7 more ingredients
    • 1 tablespoon brined green peppercorns, drained
    • ¼ cup finely chopped flat-leaf parsley
    • ¼ cup kosher salt
    • 2 teaspoons dried thyme
    • 3 tablespoons fine dried bread crumbs
    • 1 teaspoon orange zest (use small holes of a box grater)
    • ¼ cup sugar

1. Pull and carefully cut skin from duck legs without cutting meat; set skin aside. Trim and discard any fat from meat. Mix sugar and salt in a large bowl; add duck legs and rub with mixture. Cover duck legs and chill at least 30 minutes or up to 1 hour. 2. Meanwhile, preheat oven to 350°. Lay du...

View full recipe at My Recipes

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