Duck Sauce for Pasta

Make the rillettes: Cut the duck skin and fat into strips about an inch long and 1/4 inch wide.  Put into a pan with 1/2 inch of water in the bottom and put on medium heat.  Stir frequently.  The water will boil away, by which time a good layer of duck fat will have formed in the pan.  Keep cooking the skin slowly in the fat until it is all rendered and turned into brown, cripy bits.  Remove from pan and cool on paper towels. Reserve.

Chop the rosemary, sage and garlic.  Remove the skin and fat from the duck and reserve.  Cut the duck meat into 1/2 inch cubes. 

Heat the fat and cook the rosemary, sage and garlic mixture for a few minutes, just enough for the garlic to begin to get transparent.  Increase heat, add duck, salt, and pepper and barely brown outside of duck cubes.  Add the tomatoes and the wine (cut wine to 1 cup if using fresh tomatoes).  Cook until duck is just pink on the inside and liquid is reduced by half.  Reserve.

Cook the pasta.   Reheat sauce, adding white wine to achieve desired consistency. After draining the pasta, moisten the pasta with 1 Tbsp duck fat.  Serve pasta and sauce seperately and sprinkle on parmesan and rillettes genereously at the table.  Alternatively, put rillettes on the accompanying salad.