Duck Legs In Green Olive Sauce With Cracklings And Pappardelle

By Sunset
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6 whole duck legs (thighs and drumsticks attached, about 3 lbs. total) or 12 chicken thighs (about 4 1/2 lbs. total; see Notes)

1/4 cup sugar

1/4 cup kosher salt

1 medium onion, chopped

2 cups reduced-sodium chicken broth

1 can (8 oz.) tomato sauce

2 teaspoons dried thyme

1 cup cracked green olives (see Notes), drained

1 tablespoon brined green peppercorns, drained

3 tablespoons orange-flavored liqueur, like Cointreau

1 teaspoon orange zest (use small holes of a box grater)

12 ounces pappardelle pasta or wide egg noodles

3 tablespoons fine dried bread crumbs

1/4 cup finely chopped flat-leaf parsley

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