Hearty Gluten Free Penne with Braised Duck Leg - CATELLI®

Ingredients

• 1 PKG(340 G) Catelli Gluten Free Penne Rigate -
• duck legs, skin removed - 3
• light chicken broth - 2 ½ cups (625 mL)
• carrot, washed, peeled and roughly diced into 1 inch pieces - 1
• stalk of celery, washed and cut into 1 inch pieces - 1
• small yellow onion, peeled and diced into 1 inch pieces - 1
• Â bay leaf - 1
• Â sprigs of thyme - 6
• cinnamon stick - ½
• fennel seeds - ¼ tsp (1.5 mL)
• peppercorns - 10
• dry red wine - 1 cup (250 mL)
• tomato paste - 2 tbsp (30 mL)
• cloves of crushed garlic - 2
• butternut squash, skin & seeds removed, cut into ¾ inch cubes (approx. 2 ½ cups) - ½
• medium sized leeks, dark green ends removed, split lengthwise, washed and cut into 1 inch pieces - 2
• bunch of sage leaves - 1
• washed flat leaf parsley leaves - 1 cup (250 mL)
• cracked toasted hazelnuts - 1 cup (250 mL)
• butter - 1 tsp (5 mL)
• Pecorino shavings, salt and freshly ground pepper to taste -