Boil the Potatoes with skin on peel and slice it, cook the Pizzoccheri Pasta in aboundant hot water. In the meantime in a frypan heat the Stewed Duck with a piece of butter and red wine. In another small frypan with butter toast the sliced garlic and sage till golden brown and cruncy. In a greased oven tray place a layer of Pizzoccheri pasta at the bottom, sliced potatoes, Braised Duck and toasted Sage, repeat the operation untill you used all the ingredients. At last sprinkle with Parmesan cheese and little piece of butter. Bake at 180�c (352�f) for 10 min or 5 min in the Microwave.