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