Pappardelle with Duck Ragout

Score the skin of each duck breast in a cross hatch style. Brown the duck breasts, skin side down, in a sauté pan with a lid. Turn the duck over and brown lightly. Set aside. Leave 2-3 tablespoons of duck fat in the pan. Reserve the remaining duck fat for roasting potatoes. Add the bacon, onion, carrot, celery, garlic, sage and salt. Cook gently for 15 minutes, until soft but not browned. Pour in the wine and cook until it has evaporated. Add the duck, tomatoes and stock, cover and cook very gently for 40 minutes. Remove the duck breasts, and shred the meat. If the sauce is quite thin, reduce it, uncovered, over a high heat until it has thickened, then replace the duck.

Cook the pappardelle for 2-3 minutes in abundant boiling, salted water. Drain and toss the pasta with the butter. Spoon the sauce over the pasta. Serve with a generous grating of fresh parmesan. Serves 4