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1
In a large saute pan over medium-low heat, heat olive oil and add garlic, rosemary, thyme, marjoram, sage and nutmeg.
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2
Saute for 1 minute, then add carrot, onion and celery.
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3
Saute until vegetables just begin to soften, another minute or two, then add duck pieces skin side down.
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4
Raise heat to high, and sear duck pieces, stirring vegetables so they do not burn.
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5
Turn duck pieces to sear other side.
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6
When duck is lightly browned, add about a cup of wine, and stir gently while wine evaporates.
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7
Turn duck pieces again, and add another cup of wine, repeating procedure until all wine is gone and duck is dark brown.
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8
Reduce heat to medium.
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9
Add tomato paste and stock, stirring and scraping bottom of pan.
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10
Cook for a few more minutes, then remove from heat.
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11
Transfer duck pieces to a platter, and allow to cool.
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12
Set aside pan of sauce.
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13
When duck is cool enough to handle, remove all meat and cut into bite-size pieces.
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14
Remove sprigs of herbs and garlic cloves from sauce.
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15
Return duck meat to sauce, and place over medium heat.
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16
Add plum tomatoes, breaking them with a spoon.
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17
Simmer mixture until sauce has reduced and thickened slightly, about 10 minutes.
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18
Season to taste.
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19
Serve over pappardelle.
