At the bottom of a deep frying pan, pour a little olive oil, add a clove of garlic in the skin, bay leaf, and juniper. As soon as the oil is well warmed up, put the duck meat cut into large pieces in a frying pan, skin down, then fry the pieces on the other side and cover the pan with a lid. Fry the duck until golden brown and empty the pan on a plate. Let it cool slightly, then finely chop.

In another pan, fry the finely chopped vegetables in olive oil. Then add the duck meat. Fry, pour in red wine, add thyme and black pepper. Simmer for about 30 minutes on low heat. If necessary, add water. Pour in the tomato passata and simmer for another 40 minutes under the lid.

Boil the pappardelle pasta.

Combine the pasta with the prepared duck and vegetable sauce, sprinkle with parsley or Parmesan cheese. Now you can enjoy it!