1/4 teaspoon kosher salt, plus more for pasta water
1/4 teaspoon coarse black pepper
1 clove garlic, finely chopped
1 duck, butchered into legs and breasts
1 pint lard or grapeseed oil
11/2 pounds farfalle pasta or pasta of choice
2 cloves garlic, chopped
1 small red onion, chopped
1 small jar (6 to 8 ounces) sun-dried tomatoes in oil, chopped
2 (16-ounce) cans or 1 (28-ounce) can crushed tomatoes
Salt and pepper
1/4 cup chopped chives, for garnish
2 tablespoons torn basil leaves, for garnish
1/4 cup grated Parmesan, for garnish
2 teaspoons truffle oil, for garnish, optional
The duck has to be prepared the day before because of the long slow cooking time.
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