In a large skillet, heat olive oil over medium heat. Season duck legs with salt and black pepper. When the oil is hot, add the duck legs and brown them on both sides for about 5-7 minutes. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, add diced onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened. Add minced garlic and cook for an additional minute.

Deglaze the Pan

Pour in the red wine and scrape the bottom of the skillet to release any browned bits. Let it simmer for about 3-4 minutes until the wine reduces slightly.

Combine Ingredients for Ragù

Add chicken broth, crushed tomatoes, bay leaves, thyme, and the browned duck legs back into the skillet. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 1.5 to 2 hours until the duck is tender and falling off the bone.

Shred the Duck Meat

Once the duck is cooked, remove the legs from the sauce and let them cool slightly. Shred the meat, discarding the bones and skin. Return the shredded meat to the sauce and stir to combine. Adjust seasoning with salt and black pepper.

Cook the Pappardelle

In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente, approximately 7-9 minutes. Drain the pasta and reserve a cup of pasta water.

Combine and Serve

In a large bowl, combine the cooked pappardelle with the duck ragù. If the sauce is too thick, add a little reserved pasta water to reach desired consistency. Serve hot, garnished with grated Parmesan cheese and chopped parsley.