Duck Legs in Green Olive Sauce & Cracklings & Pappardelle Recipe – Sunset Magazine

Ingredients

• 6 whole duck legs (thighs and drumsticks attached, about 3 lbs. total) or 12 chicken thighs (about 4 1/2 lbs. total; see Notes)
• 1/4 cup sugar
• 1/4 cup kosher salt
• 1 medium onion, chopped
• 2 cups reduced-sodium chicken broth
• 1 can (8 oz.) tomato sauce
• 2 teaspoons dried thyme
• 1 cup cracked green olives (see Notes), drained
• 1 tablespoon brined green peppercorns, drained
• 3 tablespoons orange-flavored liqueur, like Cointreau
• 1 teaspoon orange zest (use small holes of a box grater)
• 12 ounces pappardelle pasta or wide egg noodles
• 3 tablespoons fine dried bread crumbs
• 1/4 cup finely chopped flat-leaf parsley