A rich duck ragù is hard pressed to find a better companion than a wide pappardelle pasta that gives the meat sauce plenty of surface area to stick to.
HEAT a lidded, heavy-bottom pot over medium heat. Add oil to the pot and the duck legs skin side down.
COOK until the skin is browned. Flip and brown the other side. Set aside.
ADD the fennel, carrot and onion to the pot and sweat the vegetables. Move all the vegetables to the sides of the pot and add the tomato paste. Let the tomato paste get close to a burn in the fat.
ADD star anise, wine and duck legs and reduce sauce by half.
ADD chicken stock, bring to boil then reduce heat to a simmer. Cover pot and put in the oven. Cook until legs are almost falling off the bone.
COOL overnight. The next day, gently heat until the legs can be removed. Peel off skin and dice. Pull the meat off the legs in chunks. Do not shred.
PLACE meat back in the pot with duck skin and add the sage, salt and pepper to taste.