Summary

Ingredients

• 1 duck (s), ready to roast, approx. kg
• 1 onion (s)
• 1 carrot (s)
• 1 stick / s celery
• 25 g bacon
• 1 bunch parsley, curled
• 4 sage leaves
• 1 sprig rosemary, dried
• 1 sprig thyme, dried
• 2 tablespoon olive oil
• 1 bay leaf
• 0.5 ½ cup white wine
• 1 tablespoon tomato paste
• 1 cup broth, clear
• Salt and pepper, black
• 400 g pappardelle or other ribbon noodles
• 3 tablespoon parmesan, freshly grated
• 1 clove garlic

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Instructions

1. Divide the duck into 8 pieces, wash them and remove all bone fragments, dry them well. Peel the onion and the clove of garlic, scrape the carrot, clean and wash the celery and finely chop the vegetables with the bacon and parsley. Wash the herbs and weigh the leaves finely or crush them in a mortar.
2. Heat the oil in a wide, shallow saucepan and briefly fry the finely chopped meat in it. Add the herbs with the bay leaf. Spread the duck pieces next to each other and fry for 10 minutes over medium heat.
3. Pour the white wine. Turn the meat until the wine has evaporated. Dissolve the tomato paste in the broth and pour the broth over the meat. Season with salt and freshly ground pepper. Cover and simmer slowly for about 40 minutes over low heat.
4. Towards the end of the cooking time, cook the pasta until al dente, drain and drain well. Take the meat out of the saucepan and keep it warm. Remove the bay leaf.
5. Mix the pasta with the sauce and the parmesan well and place on a preheated plate. Spread the meat on top. Serve immediately.
6. You eat a mixed salad and drink dry red wine (Chianti dei Colli Aretini).