Pappardelle With Boneless Duck In Sguazet Info

Servings: 6
Ingredients:

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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