Duck ragu for pasta

Ever since I first sampled Antonio Faccinetti’s version of this dish (back when he owned and cooked at Il Baretto) I have been in love with it. It’s a wonder it’s taken me so long to actually cook it for myself. Despite the proliferation of easy-to-cook duck cuts, like breast fillets, I still think of duck as a special occasion meat. Something that’s not always that straight forward to cook (read