Pappardelle with Duck Sauce

I’ve always been fascinated by the interrelatedness of foods and especially by the relationship between sauces and soups, stews and braising liquids. The genius behind Italian sauces such as Bolognese sauce and duck sauce is that the solid parts of a stew are chopped or shredded and incorporated into the sauce itself. Because a relatively small amount of sauce can be used to give a full, rich flavor to pasta, a little bit goes a long way. If you cook duck breasts with any regularity, save t