Ingredients
- 8 duck legs
- Kosher salt and freshly ground black pepper
- About 2 tablespoons extra virgin olive oil
- 1 medium onion, peeled and minced
- 1 carrot, peeled and minced
- 2 celery stalks, minced
- 1 tablespoon tomato paste
- 2 fresh rosemary sprigs, leaves picked
- 1 cup dry red wine
- 12 cup pitted Nicoise olives
- About 4 cups chicken broth
Description
Serious Eats
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