| 1 | Sprinkle duck generously with salt and pepper, prick the skin well with a fork (this helps the fat to drain out), then place in a roasting pan and roast, uncovered, in a 350 degree oven about 45 minutes. |
| 2 | Pour off fat from pan once or twice during cooking, and discard. |
| 3 | Meanwhile, pour the boiling water over mushrooms. |
| 4 | Cover and let rehydrate. |
| 5 | Set aside. |
| 6 | Lightly saute onion in olive oil with pancetta, garlic and carrot until onion is softened, then add half of the sage and the rosemary. |
| 7 | Pour in half of the wine; boil down until reduced by about half, then add remaining wine and half of the broth. |
| 8 | Continue to boil down for about 5 minutes, then add tomato paste and fennel seeds. |
| 9 | Cover and simmer for 20 minutes over low heat. |
| 10 | When duck is cool enough to handle, remove skin and bones. |
| 11 | Cut meat into bite-sized pieces and add to sauce. |
| 12 | Blanch the greens quickly in boiling water, drain and run under cold water. |
| 13 | Cut into bite-sized pieces. |
| 14 | Add to the simmering sauce, along with the beans. |
| 15 | Pour all the fat out of duck-roasting pan. |
| 16 | Place pan over medium heat and add remaining broth, stirring to incorporate any full-flavored bits. |
| 17 | Add this liquid to the simmering sauce, along with remaining sage leaves. |
| 18 | Remove mushrooms from their soaking liquid, discard stems, and slice caps; add to sauce. |
| 19 | Strain the mushroom-soaking liquid through a double layer of cheesecloth or a paper coffee filter, and add to the sauce. |
| 20 | If the sauce is too thin, strain into a saucepan and boil down until reduced in volume and intensified in flavor. |
| 21 | Return to sauce solids. |
| 22 | Cook pappardelle until al dente, then serve with the sauce. |
| 23 | Sprinkle cheese on top. |
| 24 | Serves 4 to 6. |
