1. 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.
  2. Add onion, carrot, celery and bay leaves and cook for 3 minutes.
  3. Strain the porcini from the liquid and reserve, add porcini mushrooms to the pan, fry for a further 2 minutes.
  4. 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.
  5. 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.
  6. Remove duck from pan and shred duck meat.
  7. Reduce sauce to a thick ragu consistency; return the shredded duck meat to ragu. Season well.
  8. Cook the pasta according to packet directions, drain pasta and add to sauce. Finish with chopped parsley and serve.

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