Pappardelle with Tuscan Duck Sauce

Duck is cooked into pasta sauces in many regions of Italy. Each region has its preferred pasta shape and its own style of cooking and serving the duck. In some regions, the duck is left in large chunks—even on the bone—whereas in other places the duck flesh is finely chopped. This recipe falls somewhere in between.

Most Italian recipes call for removing the duck skin and cooking the whole duck, but this sauce is especially good when made with leftover duck thighs, which can be saved