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1
In a large Dutch oven, over medium heat, add the olive oil.
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2
When the oil is hot, add the duck pieces and cook, in batches if necessary and turning occasionally, until well browned on all sides, about 12 minutes.
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3
Remove from the pot and drain excess fat.
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4
Season the ground duck with salt and pepper.
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5
Add the ground duck and bacon to the pan and cook until browned and that fat has been rendered.
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6
Remove from the pot and drain excess fat.
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7
Reserve the duck in the refrigerator until ready to add to the sauce.
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8
Reduce the heat to medium-low and add the carrots, celery, onions, and leeks and season lightly with salt and pepper.
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9
Cook, stirring occasionally, until vegetables are golden and very tender, 45 minutes to 1 hour - you may need to add a bit of water towards the end of the cooking time if the vegetables begin to stick to the pan.
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10
(It is important to cook the vegetable mixture for this length of time to get a rich, deep basis for the ragout.)
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11
Add the wine and duck livers and cook, stirring, until mostly evaporated, about 1 minute.
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12
Add the tomatoes, bay leaves, garlic cloves, oregano, red pepper, and herb sprigs and cook, stirring, until mixture is almost dry, about 15 minutes.
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13
Return all of the duck and bacon to the pan along with 3 cups of the stock and bring to a boil.
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14
Reduce the heat to a simmer and partially cover the Dutch oven.
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15
Cook, stirring occasionally, until the duck is tender, up to 6 hours, depending on the type of duck you use.
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16
You will need to add more stock little by little as the sauce reduces; you may not need all 6 cups.
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17
(Or, if you run out of stock and the duck is still not tender, add a bit of water as necessary.)
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18
The sauce should be thick but not so thick that it browns on the pan bottom.
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19
Season with salt and pepper, to taste.
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20
Remove the duck pieces from the sauce and set aside to cool.
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21
Remove the bay leaves and herb sprigs and discard.
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22
When the duck meat is cool enough to handle, remove the skin and discard.
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23
Shred the meat into bite size pieces and return it to the Dutch oven.
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24
Cook until the sauce is very thick and flavorful and the meat is very tender, 20 to 30 minutes longer.
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25
Add the chicken livers, parsley, and thyme; stir to combine and cook for 5 minutes longer.
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26
Taste and re-season if necessary.
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27
Remove from the heat.
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28
When ready to serve, toss the cooked pasta in a large, warmed bowl, with enough of the sauce to coat.
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29
Serve in shallow pasta bowls, sprinkled with Parmesan, if desired.
