It's almost too good to be true, but trust us, this robust and rustic duck ragu lands in your midweek with a very approachable cooking time of just 45 minutes. Velvety, ready-to-cook confit duck legs simmer away in a glossy tomato and mushroom sauce for the ultimate in cosy weeknights.
Bring a saucepan of salted water to the boil in preparation for step 4. Finely chop parsley and olives, and place in a bowl with 1 teaspoon olive oil and red wine vinegar. Stir to combine and set aside. Finely dice celery and eschalot. Slice mushrooms.
Heat remaining olive oil in a frypan over medium heat. Add celery, eschalot, mushroom and a sprinkle of salt and cook, stirring occasionally, for 4–5 minutes or until softened. Add tinned tomatoes and 80ml (⅓ cup) water to frypan and bring to a simmer.
Add confit duck legs and any fat and liquid from packet to sauce. Bring to a simmer, cover with a lid and reduce heat to medium. Cook for 20 minutes to marry flavours. Remove lid and cook for a further 5 minutes or until sauce has reduced slightly. While ragu is cooking, continue with step 4.
Add pasta to salted boiling water and cook for 11 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.
Remove duck from sauce and shred meat using two forks, discard bones. Stir duck, pasta, reserved pasta cooking water and ½ the parmesan through sauce until duck is warmed through and pasta is coated in sauce. Season to taste.
Toss salad leaves with your favourite dressing. Divide pasta between bowls and top with olive gremolata and remaining parmesan.