Rigatoni with Duck Ragù

Ingredients

• 28  canned tomatoes whole crushed peeled canned
• 0.5 cup duck confit legs with green olives and carrots
• 1.5 cups duck confit legs with green olives and carrots, olives pitted, vegetables chopped
• 4  duck confit legs shredded with green olives and carrots, skin peeled off and cut into 1/2-inch squares, meat
• 3  garlic clove sliced
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 small onion finely chopped
• 1 teaspoon oregano dried
• 6 servings parmesan cheese grated
• 0.3 teaspoon pepper dried red crushed
• 1 pound ziti 

Equipment

• bowl
• frying pan
• paper towels
• pot

Directions

1. Heat oil in large deep skillet over medium heat.
2. Add next 4 ingredients. sauté until onion is soft, about 6 minutes.
3. Add tomatoes with juice. Simmer until slightly thickened, about 7 minutes.
4. Add shredded duck, reserved vegetables, and reserved sauce to skillet.
5. Heat through, about 2 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill ragù and duck skin separately. Rewarm ragù over medium heat before continuing.
6. Heat large skillet over medium heat.
7. Add duck skin; fry until crisp and most fat renders, stirring often, about 8 minutes.
8. Transfer to paper towels to drain. Cook pasta in large pot of boiling salted water until tender but firm to bite.
9. Drain, reserving 1 cup cooking liquid. Stir pasta into duck mixture, adding pasta cooking water by 1/4 cupfuls if dry. Season with salt and pepper.
10. Transfer to large bowl.
11. Sprinkle cracklings over and serve, passing cheese alongside.