Pappardelle with Duck Ragu, Olives and Madeira - Cooking by the Book

Ingredients

• 2 duck legs, fat intact
• Kosher salt
• 1 teaspoon crushed fennel seed
• 1 teaspoon crushed black peppercorns
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon unsalted butter
• 1 small celery stalk, cut into large dice
• 1 small carrot, cut into large dice
• 1 small onion, cut into large dice
• 6 garlic cloves, smashed with the side of a chef’s knife and peeled
• 2 fresh thyme sprigs
• 1 bay leaf, preferably fresh
• 1 heaping tablespoon tomato paste
• 1 cup Madeira or sherry
• 2 tablespoons sherry vinegar
• About 3 cups chicken stock, preferably homemade
• 1 pound fresh pappardelle, homemade or store-bought
• 2 tablespoons unsalted butter
• 25 pitted Taggiasca olives or other black olives, such as Gaeta
• ½ cup finely grated Grana Padano I or Parmigiano-Reggiano cheese, plus more for serving
• 2 tablespoons extra-virgin olive oil
• Dash of sherry vinegar
• ¼ cup fines herbs or thinly sliced fresh flat-leaf parsley