I love to use this sauce on fettuccine pasta.

Ingredients

* 1 duckling
* 2 Tbs. olive oil
* salt
* pepper
* 2 oz. pancetta, chopped
* 2 med. onions, chopped
* 2 med. carrots, chopped
* 2 celery ribs, chopped
* 6 sage leaves
* nutmeg
* 1 C. dry white wine
* 2 1/2 C. peeled, seeded and chopped tomatoes

Directions

Rinse the duck inside and out. Remove any loose fat. Use poultry shears to cut the duck into 8 pieces. Cut the duck along the backbone. Open the duck like a book. With a knife, cut the duck in half lengthwise between the two sides of the breast. Cut thigh away from breast. Separate the leg and thigh at the joint.

In a large saucepan, heat oil over medium heat. Pat the duck pieces dry with paper towels. Add duck pieces and cook, stirring, until browned on all sides. Sprinkle with salt and pepper to taste. Remove the duck and place on a platter. Spoon off fat. Add pancetta, onions, carrots, celery and sage to the pan. Cook for 10 minutes until the vegetables are tender and golden. Add the wine and simmer for 1 minute.

Return duck to the pot and add the tomatoes and water. Bring the liquid to a simmer. Partially cover the pot and cook for 2 hours or until the duck is fork-tender. Remove the pan from heat. Let cool a bit then skim the fat from the surface. Remove the pieces of the mat from the sauce with a spoon and transfer to a plate. Cover to keep warm. Serve sauce with pasta and then put the duck meat on top.

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