(Pappardelle all'Anatra)

SERVES 4

This recipe is based on a dish served at trattoria Al Tranvai. If you don't have a meat grinder at home, ask your butcher to grind the duck breast for you.

2 (about 1 lb.) moulard duck breast halves
1⁄4 cup olive oil
1 medium carrot, peeled and finely chopped
1 rib celery, finely chopped
1 medium onion, peeled and finely chopped
1 lobe duck liver, finely chopped
1 tsp. finely grated orange zest
2 cups puréed peeled Italian tomatoes
Salt and freshly ground black pepper
1⁄2 lb. dry pappardelle
1⁄2 cup freshly grated parmigiano-reggiano

1. Remove and discard skin from duck breasts. Grind duck in a meat grinder fitted with the medium-hole plate into a bowl and set aside.

2. Heat olive oil in a medium pot over medium-low heat. Sweat carrots, celery, and onions, stirring occasionally, until soft, about 30 minutes. Add duck breast and liver and orange zest and stir to combine. Cook, stirring occasionally, until meat is cooked through, 15–20 minutes. Add 1 cup water, tomatoes, and salt and pepper to taste. Simmer sauce, stirring occasionally, for 30 minutes.

3. Bring a large pot of salted water to a boil over high heat. Add pappardelle and cook until just tender, about 8 minutes. Using tongs or a strainer, gently transfer pasta into the sauce, along with any water that drips from the pasta. Toss pasta and sauce together gently.

4. Using tongs, pile pappardelle onto 4 warm plates. Spoon any remaining sauce over the pasta. Top pasta with some of the parmigiano-reggiano and serve hot.