The Day Before: Mix the garlic and thyme with the salt and 5-6 coarse grinds of black pepper. In a shallow glass container or on a sheet pan, spread half of the mixture in a thin layer. Put the duck legs on the salt mixture, and cover with the remaining mixture. Seal the container or cover the pan with cling wrap and refrigerate overnight.
The Day Of: Remove the duck legs from the salt, rinse, pat dry, and let them come to room temperature.
Coat a big heavy-bottomed pot or a Dutch oven with olive oil and set it over medium-high heat. In batches, brown the duck legs well on each side, 3 to 5 minutes per side, and then remove from the pot and set aside. Pour off all but 2 tablespoons of fat. Lower the heat just a little and add the onion, celery and carrots to the pot. Let them soften for a few minutes, and then add the wine and stir. Add the tomatoes (with juice) and stir. Return the duck legs with their juices to the pot, cover, and let everything simmer for 2 hours. The duck is done when the meat easily comes off the bone.
Turn off the heat, remove the duck legs from the pot, and let them sit until they’re cool enough to handle. Shred the meat, keeping about half the skin and fat and discarding the rest. Return the meat, fat, and skin to the pot and set it over medium-low heat.
Sift the flour onto a work surface or in a big metal bowl. Make a well in the centre.
Put the egg yolks in the well. With your hands, break up the egg yolks and begin incorporating the flour into them a little at a time. Work the
Fratelli Fresh Shiraz, Arancia, Italy mixture with your fingers and gradually pull in more flour from underneath and around it, adding water if the dough seems dry. When the dough starts to come together into a mass, transfer it to a dry surface and begin kneading it. Work the dough firmly until it’s one cohesive mass (about 10 minutes). Wrap it in a damp kitchen towel and let it rest at room temperature for half an hour.
Divide the dough into 2 baseball-sized balls. Flatten them slightly and dust lightly with flour. Set your pasta machine to the widest setting and feed one ball of dough into it 4 or 5 times in a row. Adjust the setting to the next widest and feed the dough through 3 or 4 times. If the pasta cracks along the side, fold the cracked edge over and feed the sheet through the machine again to smooth it out. Adjust the machine to the thinnest possible setting and feed the dough through. The resulting sheet of pasta should be about 1/16 inch thick. Repeat with other ball of dough.
Lay the rolled sheets of pasta on a floured surface and use a pizza cutter or a very sharp knife to cut them into ribbons 1-11⁄2 inches wide. Cover with a damp kitchen towel.
Place a pot of water on the boil. Coat a large pan with olive oil, add a big pinch of chilli flakes, and set it over medium-low heat. Put the pasta in the boiling water and cook for 2 minutes. Transfer from the pot to the saute pan, and add a big splash of pasta water. Toss and check the seasoning.
Divide the pasta among bowls and spoon ragu over each portion. Garnish with grated parmesan, parsley, orange zest and shaved dark chocolate.