6 Each - 9 oz Maple Leaf Farms Duck Leg & Thighs

As Needed Kosher Salt

As Needed Black Pepper, fresh ground

5 Ounces Pancetta, 1 X 1/4" pieces

3 1/2 Cups Onions, coarsely chopped

1 1/2 Tablespoons Garlic, minced

2 Tablespoons Anchovy Fillets, optional, minced

2 Cups Carrots, 1/4" slices

1/4 Cup All Purpose Flour

1 1/4 Cups White Wine

2/3 Cup Nicoise or Gaeta Black Olives, pitted, coarsely chopped

3 Sprigs Fresh Thyme

2 Bay Leaves

1/2 Teaspoon Cayenne Pepper

2 1/2 Tablespoons Balsamic Vinegar

1 Cup Canned Tomatoes, drained, crushed

3 1/2 Cups Duck Stock

As Needed Water

As Needed Kosher Salt

1 Lb 4 Oz Rigatoni or Wide Mouthed Macaroni

2/3 Cup Parmigiano-Reggiano Cheese, grated

1. Thirty minutes before cooking, sprinkle duck with salt and pepper.

2. Cook pancetta in saucepan until golden brown. Remove with slotted spoon; drain.

3. In same pan, brown duck; drain. Pour out all but 3 tablespoons duck fat. Add onions and garlic. Cook until onions are translucent. Stir in anchovies and carrots; cook for 2-3 minutes. Stir in flour; cook 3-4 minutes. Stir in wine and olives.

4. Return duck to pan. Stir in crisp pancetta, thyme, bay leaves, cayenne, vinegar, tomatoes and stock; cover. Simmer for 45 minutes. Remove lid; cook for 30 minutes or until duck is tender. Skim fat from top of stew. Discard thyme and bay leaves. Adjust seasonings and keep warm.

5. Add pasta to salted, boiling water. Cook until al dente; drain. Toss with cheese. Serve duck and its sauce with the pasta.