Ingredients

1 pound fresh pappardelle
4 pounds duck legs, (5 or 6 legs)
½ cup dried porcini
6 cups poultry or vegetable stock, or as needed
1 large onion, chopped (2 cups)
1 cup celery , cut in 1-inch chunks
4 garlic cloves, peeled
6 fresh sage leaves
1 cup fresh Italian parsley leaves, loosely packed
2 tablespoons fresh rosemary needled, stripped from the stem
6 tablespoons extra-virgin olive oil, plus mroe for serving
1 teaspoon Coarse sea salt, or kosher salt, or to taste
1 cup dry white wine
black pepper, freshly ground, to taste
Grana Padano, or Parmigiana-Reggiano freshly grated

Description

When Duck Is Braised For Sauce In Maremma, Pappardelle Is The Pasta Of Choice. Therefore, I Encourage You To Make Your Own Fresh Pappardelle, Following My Recipe Here. (Of Course, The Sauce Will Be Delicious On Other Fresh Pastas, Gnocchi Or Polenta; And

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