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Place a large deep pan on medium to high heat, place the duck breasts into the hot pan, skin side down and cook for 5 minutes. This allows the fat to render out of the duck. Turn over when golden and crisp and cook for 3 minutes. Remove from pan and strain half the fat out.
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Add onion, carrot, celery and bay leaves and cook for 3 minutes.
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Strain the porcini from the liquid and reserve, add porcini mushrooms to the pan, fry for a further 2 minutes.
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Deglaze the pan with the red wine and port. Cook until the liquid is reduced by half and then add chicken stock, tomatoes, thyme and half the reserved porcini liquid.
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Place duck breasts back into the pan and cover. Bring up to the boil and then reduce heat to a simmer. Continue to cook for 1½ hrs or until duck is very tender.
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Remove duck from pan and shred duck meat.
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Reduce sauce to a thick ragu consistency; return the shredded duck meat to ragu. Season well.
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Cook the pasta according to packet directions, drain pasta and add to sauce. Finish with chopped parsley and serve.
