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1
In a large, heavy pot, heat the olive oil over medium-high heat.
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2
Season the duck legs with salt and pepper, then dredge in the flour.
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3
Sear the duck legs until browned, about 4 minutes on the first side and 2 minutes on the second.
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4
Combine the tomatoes, onion, carrot, parsley, and garlic in a food processor and blend until pureed.
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5
Carefully pour the mixture into the pot with the duck legs.
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6
Stir in the broth, wine, thyme, and oregano, bring to a boil, reduce the heat to low, and simmer, covered, for 1 hour and 15 minutes.
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7
Stir, and simmer uncovered for another 1 1/2 hours.
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8
Remove the duck legs from the pot and allow them to cool a bit.
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9
Shred the meat and return it to the sauce; discard the bones and skin.
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10
Season the ragu with salt and pepper.
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11
Meanwhile, bring a large pot of salted water to a boil over high heat.
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12
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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13
Drain the pasta, reserving 1 cup of the cooking liquid, and add the pasta directly to the pot with the duck ragu.
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14
Mix well to coat the pasta with the sauce.
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15
Add as much of the pasta cooking liquid as needed to moisten the pasta and ragu mixture.
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16
Spoon into individual bowls and top with Parmesan cheese.
