• 400 g bigoli preferably fresh

For the duck ragù:

• 1 kg duck legs or 750g (1-/2 lb) duck breast
• 1 onion peeled and finely minced
• 1 stalk celery peeled and finely minced
• 1 Tb tomato paste optional
• white wine
• butter
• salt and pepper
• a sprig of fresh sage
• a bay leaf

For the duck broth:

• Bones from the duck legs
• 1 onion cut in half left unpeeled
• 1 stalk of celery
• 1 carrot trimmed and peeled
• A sprig of two of fresh parsley
• A bay leaf
• salt