1 whole duck, cut into eight pieces
1 tbsp Olive That EVOO of your choosing
1 head celery, trimmed, and cut into 3 inch pieces
1 small yellow onion, cut into 4
1 head of garlic, peeled and crushed
1 cup fresh oregano leaves
1 cup fresh rosemary leaves
1 cup fresh sage leaves
1 cup fresh parsley leaves
3 cups dry white wine
1 cup chicken stock
1/4 grated Parmesan
4 cups cooked pasta (Any of Olive That’s Artisanal Pasta Brands)

1) Begin by preparing the vegetables and herbs for the sauce. Place the celery, onion, garlic and fresh herbs in a food processor and run on high until a purée is created. You may have to work in batches.
2) Heat olive oil in a large sauce pot over medium high heat. Working in batches, sear duck pieces until deep golden brown. Once all pieces are browned, set aside.
3) In the same pan, add in the vegetable and herb purée. Cook for 3-5 minutes, or until most of the liquid has been cooked out of the purée. Add in wine and chicken stock and bring to a boil.
4) Add in duck pieces, reduce to a simmer and simmer for at least 2-3 hours, or until duck meat is tender and falling from the bone.
5) Remove duck from the sauce. Discard skin and bones and using two forks, shred the duck meat. Add the duck meat back to the sauce.
6) Skim fat from the top of the sauce and bring back to a simmer. Simmer for an additional 30-45 minutes until reduced by one third.
7) Toss duck sugo with cooked pasta and top with Parmesan and a drizzle of your favourite Olive That EVOO.