1 duck , femail, coarsely cut, carcass, thighs, wings, neck.
1 pink onion
1 celery stalk
3 laurel leaves
6 juniper berries
Sage and rosemary
3/4 garlic cloves
1 cup peeled tomatoes
½ cup white wine
100 ml e.v.o.
Vegetable broth with celery, carrot, onion, parsley stems.
Use the knife to finely chop onions, carrots and celery .
In a large aluminum pan pour the e.vo. , heat and use to lightly brown the vegetables.
Use the flames to burn and remove all feathers and basis of feathers, then add duck pieces in the pan, add wine and allow to evaporate.
When the liquid will be completely reduced add laurel, juniper ; squeeze tomatoes by hand from water and add.
Keep the vegetable broth warm and add .
If you have at home some excellent tomato paste, you can add 1 tbsp , will add color and sapidity.
It will need to braise for one hour at least, you can add broth if necessary.
Once duck will be tender , turn of the fire, allow to cool, then debone by hand.
To season the tagliatelle you will use the sauce with its fats and small meat pieces. Grind black pepper at the last moment.