INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: MEDIUM

1 WILD DUCK, CUT IN PIECES

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2 GARLIC CLOVES

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ROSEMARY AND SAGE

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1 CARROT, FINELY CHOPPED

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1 CELERY STICK, FINELY CHOPPED

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1 MEDIUM ONION, FINELY CHOPPED

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5 TABLESPOONS EXTRA VIRGIN OLIVE OIL

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1/2 CUP MARSALA WINE

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1/2 CUP RED WINE

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1 TABLESPOON TOMATO PASTE

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1 CAN OF BLACK OLIVES, PITTED

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1 LB. FRESH PASTA

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RECIPE

IN A LARGE PAN, OVER MEDIUM TO HIGH HEAT, PLACE THE OLIVE OIL, CARROT, CELERY, ONION, GARLIC, ROSEMARY,SAGE AND SALT. SAUTEE

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ADD THE DUCK AND LET IT BROWN ON ALL SIDES

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ADD THE MARSALA WINE AND LET IT REDUCE

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ADD THE RED WINE AND COVER THE PAN, COOK THE DUCK UNTIL TENDER. ADD A LITTLE WATER IF YOU HAVE TO.

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WHEN THE DUCK IS TENDER, TAKE THE PIECES OUT AND TAKE THE MEAT OFF THE BONE. CUT IT IN SMALL PIESES AND PLACE IT BACK IN THE PAN, OVER MEDIUM HEAT

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ADD THE TOMATO PASTE (IF YOU SEE THAT YOU HAVE TO, ADD A LITTLE MORE WATER)

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ADD THE OLIVES AND STIR. START TO BOIL THE WATER AND COOK THE PASTA AL DENTE

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DRAIN THE PASTA AND PLACE IT IN THE PAN WITH THE SAUCE. STIR OVER MEDIUM HEAT

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SERVE HOT WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE AND ENJOY!! BUON APPETITO!!

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