Directions

• Preheat the oven to 375°F. Season the duck legs with salt and pepper, and place them in a roasting pan.
• Roast for 1 hour, or until the skin is crispy and the meat is tender.
  
• Remove the duck from the oven and let it cool.
• Shred the meat and discard the skin and bones.
  
• In a large pot or Dutch oven, heat the olive oil over medium heat.
• Add the onion and garlic, and sauté until the onion is translucent.
  
• Add the shredded duck meat, crushed tomatoes, red wine, chicken broth, tomato paste, bay leaves, salt, and pepper.
• Stir well to combine.
  Bring the sauce to a simmer, then reduce the heat to low and let it cook for 1 1/2 to 2 hours, stirring occasionally.
  
• Cook the pappardelle according to package instructions, until al dente.
• Drain the pasta and reserve 1 cup of the pasta water.
  
• Add the pasta to the pot with the duck ragù and toss to combine.
• If the sauce is too thick, add some of the reserved pasta water to loosen it up.
  
• Serve the pappardelle with grated Parmesan cheese on top.