Bigoli con l anatra

Method

1. 1 Fry the duck pieces in olive oil for 10 minutes until the skin is golden brown and the fat renders out.
2. 2 Sauté chopped onions, carrots, and celery in duck fat for 12 minutes to form a base.
3. 3 Pour in the red wine and simmer until it reduces by half, then add the canned tomatoes and sage leaves.
4. 4 Simmer the duck for 80 minutes, then remove the meat from the bones and return the shredded meat to the pot.
5. 5 Bigoli is a type of pasta with a dense, textured interior, so it absorbs duck sauce better than smooth spaghetti.
6. 6 Boil the bigoli for 8 minutes, then mix them into the sauce and sprinkle with Parmigiano.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 4: simmer under low pressure for 28 minutes, then release the pressure naturally and remove the meat while it is still warm.