duck ragù with pappardelle

Ingredients

• 1 tablespoon duck fat (substitute bacon fat)
• 1 tablespoon butter
• 1 cup diced white onions
• 1/2 cup diced carrots
• 1/2 cup diced celery
• ground Himalayan pink salt, to taste
• 3 cloves (large) garlic, chopped
• 1 tablespoon tomato paste
• 2 cups cooked duck, excess fat removed and cut into 1/2-inch pieces
• 1 can diced tomatoes with its juice (14.5 oz.)
• 3/4 cup dry red wine
• 1 1/2 teaspoons dried oregano leaves, divided
• 1 1/2 teaspoons dried rosemary, chopped and divided
• 1 1/2 teaspoons dried basil leaves, divided
• 1/4 teaspoon red pepper flakes, or to taste
• freshly ground mixed peppercorns, to taste
• 1 cup milk
• 1 cup low-sodium chicken broth
• 6 ounces pappardelle, cooked according to package directions
• 1/2 cup grated Grana Padano, for serving
• 2 tablespoons chopped parsley, for garnish