Bigoli with Duck Ragu

Ingredients

• 1 tsp. ground cinnamon
• 3 Tbs. unsalted butter, melted
• 1 stalk celery, cut into fine dice
• One 5-lb. whole duck
• 1 carrot, cut into fine dice
• ½ cup Marsala wine
• 1 cup white wine
• + 14 more ingredients
• • One 28-oz. can whole plum tomatoes, chopped
  • 1 Tbs. chopped flat leaf parsley plus 1 sprig
  • ½ cup whole milk, warmed
  • 1 lb. ground duck breast, including skin
  • 3 bay leaves
  • 3 sprigs thyme
  • 5-¾ cups whole-wheat flour
  • 4 eggs, at room temperature
  • Kosher salt
  • Freshly ground black pepper
  • 10 sage leaves
  • 2 Tbs. extra-virgin olive oil
  • 1 medium onion, cut into fine dice
  • 3 sprigs rosemary

Heat the oven to 450°F. Wash and pat dry the duck. Season the duck inside and outside with salt and pepper. Place 2 bay leaves, 2 sprigs thyme, 2 sprigs rosemary, and sage in the cavity of the duck. Tie up the legs, and place duck in a roasting pan. Prick the duck all over (top and bottom) with a...

View full recipe at Fine Cooking