For the herb oil:

1. In a large mortar, grind the herbs and garlic together for 20 seconds to make a very rough mash. Do not make a fine grind. The goal is to express all the essential oils from the herbs and to crack the garlic, not to make a pesto.
2. Add the oil to the mortar and gently stir to combine.
3. Transfer all mortar contents to a container with a lid and store overnight at room temperature. Strain the next day and store in a cool dark place. (Note: use within one week, as the oil is now more perishable with the addition of garlic. It can be stored in the refrigerator for longer preservation, but keep in mind that the oil will congeal when chilled.)

For the duck:

1. Season the duck legs with salt and place in the refrigerator, uncovered, overnight.
2. Preheat the oven to 400°F.
3. In a large heavy-bottomed pot with a lid, render and brown the duck legs in batches, discard fat (or save for frying/confit for another dish), leaving behind about a tablespoon of duck fat in the pan. Once fully rendered/brown, transfer the duck to a plate.
4. Fry the herbs and garlic in the remaining duck fat, add cherry tomatoes, and deglaze with white wine and reduce by half.
5. Add the stock and chunked vegetables, bring to a simmer, and season with salt.
6. Add the duck legs, cover, and cook in the oven for 1 hour.
7. Remove from the oven and allow to rest, covered, for 20 minutes.
8. Remove the duck legs, strain the liquid, and skim the fat.
9. Strip the lean meat off the bone, keeping the meat in large pieces, torn at the natural muscle seams. Discard the skin.
10. Strain, skim and re-season the stock (if needed) and pour over the meat.
11. Store in the refrigerator, ideally overnight, to allow all the meat to rehydrate and congeal in the braising liquid.

For the duck liver mousse:

1. Pat the livers very dry, season with salt and black pepper, and set aside.
2. Heat a large sauté pan over medium-high heat and add one tablespoon of cold butter.
3. Sear the livers on both sides quickly in the hot pan and remove while they are still pink inside.
4. Add the remaining tablespoon of cold butter to the pan and sweat the shallots over medium heat until softened, about 2 minutes, and then add the herb sprigs.
5. Sweat for an additional 20 seconds and add the two boozes to deglaze.
6. Simmer for 20 seconds more, or until the booze has mostly evaporated, and pour the soft shallot/herb mixture over the livers.
7. Pick out the herb sprigs to discard and add all the warm, cooked contents to a food processor and purée with the butter and heavy cream.
8. Add additional seasoning if necessary.

To finish the ragù (ideally, you should cook only a half recipe at a time, sufficient for 4-5 people people. But if you’re making the full recipe, for 8-10 people, do the final step in a large bowl rather than in a sauté pan):

1. Add the congealed, braised duck leg meat to a 12-inch sauté pan along with the tomato purée. Gently bring to a light simmer over medium heat.
2. Add the butter, swirl to emulsify, and simmer gently until the sauce becomes rich and velvety.
3. Remove pan from heat, whisk in the liver purée and the parsley, and bring back to a gentle simmer for a few seconds.
4. Take off the heat immediately to prevent the liver mousse from becoming grainy in the sauce.
5. Separately cook the pasta. Add it to the pan with the hot sauce, and add in the cheese, basil, and herb oil. Serve immediately.

– Recipe courtesy Leon’s