Rigatoni With Duck Ragù

• 3 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, sliced
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed dried red pepper
• 1 (28-ounce) can whole peeled tomatoes, crushed, juice reserved
• 4 duck legs reserved from
• , skin peeled off and cut into 1/2-inch squares, meat shredded
• 1 1/2 cups vegetables reserved from
• , olives pitted, vegetables chopped
• 1/2 cup sauce reserved from
• 1 pound rigatoni or ziti pasta
• Grated Parmesan cheese

1. Heat oil in large deep skillet over medium heat. Add next 4 ingredients. saute until onion is soft, about 6 minutes. Add tomatoes with juice. Simmer until slightly thickened, about 7 minutes. Add shredded duck, reserved vegetables, and reserved sauce to skillet. Heat through, about 2 minutes. Season with salt and pepper. DO AHEAD
2. Heat large skillet over medium heat. Add duck skin; fry until crisp and most fat renders, stirring often, about 8 minutes. Transfer to paper towels to drain. Cook pasta in large pot of boiling salted water until tender but firm to bite. Drain, reserving 1 cup cooking liquid. Stir pasta into duck mixture, adding pasta cooking water by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to large bowl. Sprinkle cracklings over and serve, passing cheese alongside.

extravirgin olive oil, onion, garlic, oregano, red pepper, tomatoes, vegetables reserved from, olives, rigatoni, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/rigatoni-with-duck-ragu-237064 (may not work)