Pappardelle With Duck Ragu Recipe

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Mario Batali on Food Network


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2-1/2 cups all-purpose flour

4 duck legs and thighs, skin removed

8 ounces red wine (Chianti preferred)

2 eggs

1/2 cup pomace olive oil, for frying

4 tablespoons virgin olive oil

1 pound canned tomatoes, peeled whole

1/8 cup virgin olive oil

1 medium carrot, peeled and finely chopped

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

1 to 4 tablespoons cool water

2 cloves garlic, peeled and thinly sliced

1 teaspoon salt

1 cup chicken stock

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

1 ounce dried porcini mushrooms

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