Paperino v Pierino; Duck Ragu and Pappardelle the Thrilla in LAquila

Ingredients

• 1 1/2 pounds boneless duck breast with skin
• 1 medium red onion, chopped
• 1 carrot chopped in small dice
• 1 clove garlic, crushed and chopped
• 1 small branch rosemary (leaves stripped off and finely chopped)
• 3 -5 fresh sage leaves, roughly chopped
• 1/2 stick cinnamon
• 5 -6 juniper berries, about 1 tablespoon
• 5 whole cloves
• 8 black (or white) peppercorns
• 1 tablespoon balsamic vinegar (I use fig balsamic but that’s a minor nuance)
• 1 tablespoon tomato paste (you buy it in the tube, right?)
• 1 splash Grand Marnier (optional)
• 1/2 cup dry red wine
• 1 cup poultry stock (ideally, duck stock but a brown chicken stock is fine)
• 1 tablespoon fresh grated orange zest
• 1 9-10 ounce package of pappardelle pasta (Rustichella d’Abruzzo brand highly preferred)
• Grated pecorino cheese

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