secohen- Great Idea on the red wine and cherries. I do a similar filling but also add golden currants and serve with a wild mushroom sauce or sometimes with a red wine and toasted shallot saucw thickened with butter. Very nice play on the sweet and savory take.

I think butter and a sprinkle of herbs, as latoscana suggested.

All very helpful suggestions. One thought I had was a red wine-base sauce, perhaps with some cherries to play on the typical duck and fruit pairing.

It seems so rich and richly flavored already, I'd keep the sauce simple to showcase the pasta. A buttery sauce with a sprinkle of the herbs or even an alfredo sauce, if kept on the lighter side.

Also it might be good just in a nice clear rich but not too salty broth ....

A hunter style ragu would complement the duck. Ingredients:
1/3 cup olive oil
½ bottle sturdy red wine
zest of one lemon
2 cloves of garlic peeled, and “smashed” with your knife blade.
½ brown onion, diced
1 celery rib chopped
1 branch of sage
1 branch of rosemary
2 bay leaves
A handful of juniper berries (maybe 12), ground in a spice grinder
One cinammon stick or a tablespoon of cassia, also ground
8 oz tomato sauce

Duck confit is a strong salty flavor so I would go with an assorted mushroom cream sauce to add some earthy tones or a simple browned butter but you probably have plenty of fat already.