Pappardelle With Duck Ragù

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4 store-bought duck confit legs

1/4 cup extra-virgin olive oil

1/2 cup minced onion

1/4 cup minced carrot

1/4 cup minced celery

Salt and freshly ground black pepper

12 Niçoise olives, pitted and halved

1/2 tablespoon rosemary leaves

1 garlic clove, minced

1/2 cup dry red wine

2 cups chicken stock

6 tablespoons unsalted butter

1/2 pound pappardelle

1/2 cup freshly grated Parmigiano-Reggiano cheese

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