Recipe: Gluten Free Penne with Braised Duck Leg | Catelli

Hearty Gluten Free Penne with Braised Duck Leg

By Chef Cory Vitiello

Prep Time
35 min
Cook Time
2 hours
Servings
4-6

Hearty Gluten Free Penne with Braised Duck Leg

Chef Cory Vitiello

Chef Cory Vitiello began cooking at age fifteen, studied at Stratford Chef School, and apprenticed at Scaramouche Restaurant in Toronto. Known for his award winning restaurant, The Harbord Room, Cory now owns and operates Flock Rotisserie and Greens – four Toronto restaurants which offer a quick option for a fresh, delicious and healthy meal.

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