If you are a fan of turkey and chicken dark meat, you will LOVE this pasta dish! We braise duck hindquarters with some white wine, then debone it and combine it with sautéed mushrooms and thickened braising liquid. We drape this delicious ragout over house made pappardelle pasta and finish it with some freshly grated Parmesan. Comes with a spring pea, olive oil, and pecorino side salad


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