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1
Heat the oil in a 6-quart Dutch oven or other heavy-duty pot over medium-high heat.
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2
Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down.
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3
Sear until the skin is browned and crisp (7 minutes). Using tongs, turn the legs over and brown the other sides (2-3 minutes).
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4
Transfer the duck to a deep platter. Pour off all but about 1 tbsp of the rendered fat and discard or save for another use.
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5
Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened (7-8 minutes).
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6
Pour in the wine and increase the heat to high. Cook at a lively simmer for 2 minutes and then reduce the heat to medium.
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7
Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil.
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8
Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender (1 1/2-2 hours).
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9
Remove the duck from the pot and set aside until cool enough to handle.
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10
Skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.
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11
Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth.
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12
Let the sauce simmer gently for 15 minutes. Discard the garlic and bay leaf. Season to taste with salt and pepper.
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13
While the sauce is simmering, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente.
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14
Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragu, adding a little cooking water if it seems dry.
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15
Serve the pasta with more ragu spooned over the top, garnished with freshly grated Parmigiano-Reggiano.
