Pour some olive oil into a pan and add a mirepoix of lard, onions, celery, carrot, persley and garlic. Then pour also two leaves of sage and one of bay. As the herbs will get a little browned,pour the duck plucked, washed and cut into piaces.
Put salt, pepper and brown the duck., Pour out a glass full of white, dry wine and let evaporate. Join some peeled tomatoes cut into pieces or some bottle tomatoes. Add some tomatoe purée diluted in a bit of tepid water and then go on with its boiling under a low heat. This sauce matches well with FETTUCCINE and PAPPARDELLE.