4 Duck Confit legs
1/4 cup 274th Sicilian Extra Virgin Olive Oil
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
Trapani Sea Salt, to tasteSalt
Freshly ground Tellicherry Black Peppercorns
12 Niçoise olives, pitted and halved
1/2 tablespoon rosemary leaves
1 Sweet White Garlic by Mas Portell clove, minced
1/2 cup dry red wine
2 cups Glace de Poulet Gold (Classic Roasted Chicken Stock)
6 tablespoons unsalted butter
1/2 pound Spinosi Pappardelle
1/2 cup freshly grated Parmigiano Reggiano cheese
Microwave the Duck Confit Legs at high power for 1 minute, until warm. Remove the skin from the legs and reserve it for another use. Remove the meat from the bones and cut it into bite-sized pieces; discard the bones.
In a large, deep skillet, heat the 274th Sicilian Olive Oil. Add the onion, carrot and celery and season lightly with Trapani Sea Salt and Tellicherry Pepper. Cook over moderately high heat, stirring, until slightly softened, 1 minute. Reduce the heat to moderate and cook, stirring, until browned, about 8 minutes. Add the olives, rosemary and Sweet White Garlic and cook over high heat, stirring, until fragrant, about 1 minute. Add the duck and stir gently to coat with the vegetables. Add the wine and simmer for 1 minute. Add the Glace de Poulet and simmer until the liquid is reduced to 3/4 cup, about 10 minutes. Remove from the heat and stir in half of the butter. Cover and keep warm.
In a large pot of boiling salted water, cook the Spinosi Pappardelle until al dente; drain. Add the pasta to the sauce and cook over moderate heat, stirring gently, until simmering. Remove from the heat and stir in the 1/2 cup of Parmigiano cheese and the remaining butter. Season with Trapani Salt and Tellicherry Pepper to taste and serve.
Recipe adapted from www.foodandwine and photo courtesy of www.profumodisicilia.net