Pappardelle with Duck Ragù

Method

1. Separate the skin from the duck breast. Set the skin aside.
2. Cut the duck breast into very small pieces, with a knife or meat grinder.
3. Prepare an aromatic bundle with sage, bay leaf, and rosemary.
4. In a casserole, heat a drizzle of olive oil. Add the skin and brown over medium-high heat for 5 minutes to render the fat. Remove the skin.
5. Add chopped celery, carrot, and onion. Add a pinch of salt and sauté for a few minutes.
6. Add the duck meat and brown well over medium-high heat. When the meat releases water, wait for it to dry.
7. Deglaze with red wine and let the alcohol evaporate.
8. Add tomato concentrate and a little hot water. Stir.
9. Add the aromatic bundle, lower the heat, and cook for 30 minutes.
10. Meanwhile, cook the pappardelle pasta in boiling salted water.
11. Drain the pappardelle, remove the aromatic bundle from the ragù, and serve.