James Beard Foundation
Every year a group of chefs from Florence's Apicius International School of Hospitality comes to the Beard House to cook.
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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
- fresh ground pepper
- 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
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