Cavatelli with Fennel-Scented Duck Sausage - The Local Palate

Ingredients

• Olive oil
• 1 large garlic clove, finely minced
• 3 cups fresh spinach
• 1 ½ cups duck sausage (recipe follows or use your preferred brand)
• 2 tablespoons butter
• ¼ cup Parmigiano Reggiano, plus more for serving
• Salt and black pepper
• Basil for garnish
• 6 duck legs, deboned (about 3 pounds) and ground or finely minced
• ¼ cup red cooking wine
• 2 tablespoons chopped fennel seed
• 1 teaspoon fennel pollen
• 1 teaspoon ground Szechuan peppercorns
• 2 teaspoons red pepper flakes
• 3 tablespoons salt
• 1 ½ tablespoons black pepper
• 1 teaspoon sugar
• ½ large yellow onion, microplaned or puréed
• 8 cloves garlic, microplaned or puréed
• 3 cups flour
• 2 cups semolina
• 1 ½ cups warm water
• 1 tablespoon salt