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1
Note: The duck has to be prepared the day before because of the long slow cooking time.
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2
Mix the 1/4 teaspoon salt, pepper and garlic together and coat the duck with the seasonings rubbing into the surface of the duck.
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3
On the stovetop heat the oil or lard in a deep roasting pan (if you will be using the oven) or in a large Dutch oven (if you will be cooking on the range).
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4
(Note: you will be poaching the duck, not frying it, so, it is important to avoid making the oil too hot.)
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5
Add the duck to the warm oil.
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6
If you are using the oven put the duck in a preheated 200 degree F oven for about 6 to 8 hours.
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7
If you are using the stovetop, cook the duck at a 180 degree F simmer for 6 to 8 hours.
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8
The duck must be cooked until it falls away from the bone.
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9
Remove all the duck meat from the bones and reserve meat until needed.
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10
Fill a large pot with water, add salt and boil pasta until al dente, cooked with a bite, about 10 to 12 minutes, drain and set aside.
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11
While the pasta is boiling, saute garlic, onion, and sun-dried tomatoes until the onion is translucent, about 3 to 5 minutes.
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12
Add the crushed tomatoes and cook together for about 10 minutes.
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13
Season with salt and pepper, as needed.
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14
Shred the duck meat, combine with sauce and toss with pasta.
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15
Transfer to a serving dish and top with fresh chives and basil, sprinkle with Parmesan and drizzle with truffle oil, for garnish.
