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1
Preheat the oven to 350.
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2
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
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3
Season the duck legs with salt and pepper and add to the casserole.
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4
Cook over moderately high heat, turning once, until browned, about 8 minutes; transfer to a plate.
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5
Pour off all but 2 tablespoons of fat from the casserole.
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6
Add the shallots, carrot, celery, prosciutto, rosemary, thyme and garlic.
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7
Cook over moderately high heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 5 minutes.
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8
Stir in the porcini powder and wine.
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9
Simmer, scraping up any browned bits from the bottom of the casserole, until slightly reduced, about 3 minutes.
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10
Add the chicken stock and bring to a boil.
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11
Return the duck legs to the casserole, cover and braise in the oven until the legs are very tender, about 1 hour and 30 minutes; turn the duck legs halfway through braising.
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12
Transfer the duck legs to a plate and let them cool slightly.
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13
Remove the duck meat from the bones and shred into bite-size pieces.
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14
Return the duck to the ragu and season with salt and pepper; keep warm.
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15
Discard the rosemary stems.
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16
In a large saucepan of salted boiling water, cook the pappardelle until al dente.
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17
Drain, reserving 2 cups of the cooking water.
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18
In a bowl, whisk the ricotta with 2 tablespoons of the cooking water until smooth.
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19
Add the pasta to the ragu along with 3/4 cup of the reserved cooking water and the 2 tablespoons of pecorino.
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20
Cook over moderate heat, stirring gently, until the pasta is hot and coated with sauce; add more cooking water if the sauce is too thick.
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21
Transfer the pasta to shallow bowls, top with the ricotta and serve, passing additional pecorino at the table.
