Fettuccine all'Anatra

Brown duck leg in olive oil until skin is golden. Set aside.

Sauté onion, carrot, celery, and garlic until softened.

Add wine, tomatoes, thyme, rosemary, salt, and pepper. Simmer.

Return duck to skillet, simmer sauce for about 1 hour until duck is tender.

Cook Pete's Fettuccine until al dente in salted boiling water. Drain and set aside.

Shred duck meat, discard bones and excess fat.

Combine pasta with duck sauce.

Serve on a plate, garnish with parsley.

Sprinkle with pecorino romano cheese.