Recipes | James Beard Foundation

Ingredients

• 1/2 pound duck breast, skin removed
• 1 tablespoon dried juniper berries
• Zest of 2 oranges
• Zest of 1 lemon
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 2 garlic cloves, minced
• Salt and fresh ground pepper, to taste
• Fresh rosemary
• 1/2 cup red wine
• 1/4 cup brandy
• 1 can (14 ounces) diced tomatoes
• 2 cups chicken stock
• 1/2 pound dry pappardelle pasta