Add <quantity>400<unit>g</unit></quantity> of all-purpose flour to a working surface. Make a well in the center and add 2/3 of the <quantity>260<unit>g</unit></quantity> of egg yolks into it

Using a fork, incorporate the flour from the center until it starts to come together

Use a spatula and your hands to mix in the remaining flour until it is no longer sticky

Add the remaining egg yolk. Mix until homogeneous and knead the dough for 8m until it forms a taut ball

Cover the dough with cling film

Place in the refrigerator for 4h to relax

Cut <quantity>1</quantity> celery stalk into fine strips

Cut <quantity>1</quantity> carrot into fine strips

Small dice the carrot and celery

Small dice <quantity>1</quantity> onion

Smash <quantity>2</quantity> garlic cloves

Chop <quantity>1<unit>bunch</unit></quantity> of parsley

Carefully add <quantity>3</quantity> duck legs to a preheated frying pan with vegatable oil

Add salt to taste and flip the legs once they start to brown. Fry until golden brown on both sides and remove from the heat

Fill a medium pot with vegetable oil and add <quantity>2<unit>tbsp</unit></quantity> of butter, <quantity>1<unit>bunch</unit></quantity> of sage and the smashed garlic cloves

Keep the oil at <temperature>95<unit>°C</unit></temperature>. Transfer the legs to the pot and cover with a piece of parchment paper. Cook until the meat shows no resistance when pierced. It can take up to 4h

Place the dough on a floured surface and press it down to start flattening it

Use a rolling pin to roll the dough until about <quantity>2<unit>mm</unit></quantity> to <quantity>3<unit>mm</unit></quantity> thick

Trim off the edges and cut the dough into <quantity>2</quantity> large rectangles

Cut the dough into <quantity>3<unit>cm</unit></quantity> pieces from the wider side of the rectangles

Trim off the edges if needed. The pappardelle is ready

Remove the cooked duck legs from the oil

Remove the bones and pull the meat

Add vegetable oil to taste, <quantity>5<unit>leaves</unit></quantity> of sage and the diced vegetables to a skillet over medium heat. Stir to combine

Add salt to taste and <quantity>1<unit>cup</unit></quantity> of water

Add <quantity>1<unit>tbsp</unit></quantity> of butter and the duck meat

Stir to combine and fix the salt. Remove from the heat

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to another skillet, black pepper to taste and the chopped parsley. Add <quantity>1<unit>tbsp</unit></quantity> of butter and let it melt over medium heat

Add the duck and stir to combine. The duck ragù is ready

Bring water to a boil in a large pot over high heat. Add salt to taste

Cook the Pappardelle until cooked through but still firm to the bite. Transfer it to the skillet with the Duck Ragu

Add a little bit of cooking water from the pasta and <quantity>½<unit>tbsp</unit></quantity> of butter. Sautée to combine

Grate parmesan cheese to taste and add a little more of the water. Sautée to combine and create a creamy sauce

Plate the pasta and sauce

Garnish with basil oil and toasted coarse breadcrumbs to taste

Finish with microgreens and more basil oil to taste. The duck ragu pappardelle is ready

Enjoy!