Method

• 1.
  Place mushrooms and stock in a heatproof bowl and set aside for 5 minutes to rehydrate.
• 2.
  Meanwhile, preheat oven to 160°C.
• 3.
  Season duck, then place skin-side down in a flameproof casserole over medium heat. Once fat begins to sizzle and render, cook for 10-15 minutes until golden, then turn and cook for 3-4 minutes until slightly golden. Transfer duck to a plate.
• 4.
  Add leek, carrot, basil stems, bay leaves and thyme to casserole and cook for 3-4 minutes until softened. Add garlic and cook for 1-2 minutes until fragrant. Add tomato paste and cook for 1 minute, then add wine, mushroom and stock mixture and parmesan rind. Bring to a simmer, scraping base of casserole with a spoon. Return duck skin-side up to casserole, cover with a round of baking paper and then a lid, and bake for 1½ hours or until falling off the bone.
• 5.
  Remove duck from casserole and set aside. Bring sauce to a simmer over medium-low heat and cook, skimming any fat, for 5 minutes or until reduced and thickened. Shred duck, discarding bones, then add meat to sauce with vinegar and stir to warm through. Season to taste.
• 6.
  Meanwhile, cook pasta in a large saucepan of boiling water until al dente, then drain. Add pasta to sauce, tossing to coat. Divide among plates. Scatter with basil leaves and shaved parmesan to serve. TIP: If you have any stock leftover, use it to cook the pasta.