2 duck breasts
2 T cinnamon
extra virgin olive oil
4 slices of bacon (preferably duck bacon)
1 medium yellow onion, sliced
2 medium carrots
5 garlic cloves, peeled, minced
3 14-oz cans whole peeled tomatoes with their juice
1/4 c plus 2 T tomato paste
1 pound papparadelle
1/2 c parmesan
Marinate the duck with olive oil, salt, pepper, cinnamon. Let it sit for 30 min. Smoke duck. If you can’t smoke it, roast it for 2 hours on 350, flipping the meat every 30 minutes. Drain the fat and discard.
While the duck is roasting, heat 2 T olive oil in a Dutch oven over medium-high heat and add the bacon. Cook for 5 minutes, stirring occasionally, or until starting to crisp. Add the onion, carrots, garlic. Turn the heat down to low, and cook, stirring occasionally, for 15 minutes, or until softened. Add the tomatoes and their juice and put 1/2 c water into one can, swish it around to get all the tomatoe stuck to the sides of the can, pour into the next can, and repeat with the third. Add the tomato water to the Dutch oven along with the wine, a good grind of pepper and a healthy pinch of salt. Bring to a boil and then turn the heat down very low and let simmer for 1 hour and 15 min.
After the duck has cooled, remove and discard the skin and shred the meat. Fold the duck meat into the ragu along with the tomato paste and cook on very low heat, uncovered for at least 1 hour and up to 4, adding splashes of water if necessary to keep it from drying out (continue to season with salt and pepper as you splash).
Cook the pasta according to the directions on the package. Divide the pasta among bowls and spoon a generous amount of duck ragu over the pasta. Top with parmesan cheese.
(adapted from My Father’s Daughter)