Pizzoccheri With Duck Ragu

Ingredients

• 1 1/3 cups dried porcini mushrooms
• 4 ounces pancetta, cut into chunks
• 1 medium onion, cut into chunks
• 1 carrot, cut into chunks
• 1 stalk celery, cut into chunks
• 1 tablespoon fresh thyme leaves
• 8 fresh sage leaves
• 6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use)
• 6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use)
• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 tablespoons tomato paste
• 2 bay leaves
• 1 cup dry red wine
• 1 3/4 pounds fresh pizzoccheri (buckwheat noodles)
• 3 to 4 tablespoons chopped fresh parsley
• 1/2 cup grated parmesan

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