Anatra & Pappardelle
Makes a big pan of sugo (about a gallon or more)
Three servings of 450 grams of pasta each time
1 6-pound farm raised wild range duck (cut in pieces with most of the duck fat cut off)
4 carrots washed, peeled and sliced into small pieces
4 small inner hearts of the celery stalk, washed and sliced into small pieces
1 medium size onion, peeled and slicked into thin small pieces - chopped
2 pinches of sea salt
1 and a half handful of fresh parsley
2 large bottles of homemade sauce (San Marzano tomatoes)
1 cup of red wine
Wash the duck well, and remove all fat.
Start by warming extra virgin, first-cold pressed olive oil in the pan. Add the onions, celery, carrots and pinch of salt.
Cover and slow cook until the mixture becomes soft. Add the two bottles of tomatoes, and slowly add the one cup of wine, stirring slowly and often. Remove the sauce from heat for 3 minutes or so and blend everything with a hand-held mixer. Add the parsley and return the pan and sauce to slow cooking. When the sauce starts to warm, add the duck. Dunk under the tomato sauce and let slow cook on low, low, low...for 8 hours.
You can turn off and go to sleep and start the process again in the morning. As the slow-cooked sauce and duck start to blend, the duck will break down. I chose to leave all the bones in the sauce until serving, they add taste.
After nearly one day and a half of slow cooking, fill a full pot of water with sea salt and bring it to a boil. Boil Pappardelle pasta (450grams) until al dente. Add some sauce in a saute pan, add the duck sauce and then the pasta - flip the sauce into the pasta until well mixed. Serve in a big ceramic pasta bowl, sprinkle with fresh parsley and serve.
And for a little dessert, a chocolate and a limone caprese!