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Bigoli With Duck Ragu Recipe

Nutrition per serving    (USDA % daily values)
CAL
357
FAT
47%
CHOL
1%
SOD
19%

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Ingredients for 4 servings

4 duck legs and thighs, skin removed

4 tablespoons virgin olive oil

1 cup chicken stock

1 medium carrot, peeled and finely chopped

1 medium Spanish onion, chopped into 1/4-inch dice

1 pound canned tomatoes, peeled whole

2 cloves garlic, peeled and thinly sliced

1-ounce dried porcini mushrooms

1 recipe bigoli

1 stalk celery, chopped into 1/4-inch dice

1 cup red wine (Chianti preferred)

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