1. Season duck legs with salt and pepper.
2. Heat pot on medium heat and sear duck legs on both sides. Set aside once browned.
3. Add the vegetables and saute till brown. Deglaze with port wine until almost dry. Add brown stock, bayleaf, and duck legs. Cover with parchment paper and braise until meat is tender.
4. Let cool.
5. Once cool, shred the meat off the duck legs.
6. In a pot of boiling salted water, cook pasta for 10 minutes.
7. In the meantime, heat up a pan and add some olive oil. Saute mushrooms, shallot and garlic until
fragrant. Add braising liquid and shredded duck meat.
8. Toss pasta into sauce. Add butter and mix well. Serve with grated parmesan.
Recipe by Chef Colin West, Huber's Butchery
