Ingredients:
- 1 1/3 cups dried porcini mushrooms
- 4 ounces pancetta, cut into chunks
- 1 medium onion, cut into chunks
- 1 carrot, cut into chunks
- 1 stalk celery, cut into chunks
- 1 tablespoon fresh thyme leaves
- 8 fresh sage leaves
- 6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use)
- 6 duck legs (about 3 pounds), excess skin and fat trimmed (reserve fat for another use)
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 cup dry red wine
- 1 3/4 pounds fresh pizzoccheri (buckwheat noodles)
- 3 to 4 tablespoons chopped fresh parsley
- 1/2 cup grated parmesan