Pappardelle with boneless duck in sguazet info

6 servings

Ingredients

Quantity Ingredient

Directions

Because the number of ingredients and directions lines exceeds the limits of the Meal Master program, I've taken the liberty of splitting up this recipe into three parts. Please capture all three parts before attempting to cook this recipe or you'll find yourself in a quandary at some point! ;-) : Pappardelle I (Pasta)

Pappardelle II (Duck)

Pappardelle III (Assembly)

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York

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