Pappardelle all'anatra is a traditional dish that's especially popular in Tuscany. The dish is prepared with a combination of duck meat, garlic, tomatoes, red wine, stock, onions, carrots, celery, olive oil, sage, rosemary, bay leaves, and pappardelle pasta.

The hearty meat sauce is simmered until reduced, and it is then combined with the pappardelle pasta. When served, the dish is traditionally garnished with lashings of grated parmesan.