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1
Trim the visible fat from the duck legs, then lay them, skin side down, in a 10-inch skillet with a lid.
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2
Turn the heat to medium and, when the duck begins to sizzle, turn the heat to low and cover.
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3
Cook undisturbed for about an hour (check once to make sure the legs arent burning), by which time the skin should be golden brown.
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4
Turn, then cook until the duck is very tender, at least 30 minutes more.
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5
Remove the duck and set aside.
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6
Add the onion to the skillet and turn the heat to medium-high.
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7
Cook, stirring occasionally, until the onion is softened, about 5 minutes.
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8
Bring a large pot of water to a boil for the pasta and add salt.
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9
Add the wine to the onion and raise the heat to high; cook until the liquid is reduced by about half, after about 5 minutes, then add the tomatoes along with some salt and pepper and cook over medium-high heat, stirring occasionally, until the mixture is saucy, about 15 minutes.
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10
Taste and adjust the seasoning.
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11
(You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)
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12
Meanwhile, shred the duck meat from the bone and add it to the sauce as it cooks.
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13
A few minutes after adding the tomatoes, cook the pasta.When it is tender but not mushy, drain it and serve it with the sauce, along with the cheese or parsley.
