1 tablespoon olive oil
1 (6-pound) roasting duck, in pieces, boneless, skin-on, breasts grounded, livers chopped and reserved separately
Salt and freshly ground black pepper
3 ounces thick-cut bacon, chopped
1 cup minced carrots
1 cup minced celery
1 cup minced onions
2 cups minced leeks
1/2 cup dry red wine
2 (14-ounce) cans diced tomatoes, coarsely processed with juices
2 bay leaves
2 cloves garlic, smashed
1/4 teaspoon dried oregano leaves, crumbled
1/4 teaspoon crushed red pepper
2 sprigs fresh rosemary
1 sprig fresh thyme
1 sprig fresh oregano
6 cups duck or chicken stock
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon chopped fresh thyme, oregano or marjoram
1 1/2 pounds dried pappardelle, cooked al dente and drained
Finely grated or shaved Parmigiano-Reggiano, for serving
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