1. Microwave the duck legs at high power for 1 minute, until warm.
Remove the skin from the legs and reserve it for another use.
Remove the meat from the bones and cut it into bite-sized pieces;
discard the bones.
2. In a large, deep skillet, heat the oil. Add the onion, carrot and
celery and season lightly with salt and pepper. Cook over
moderately high heat, stirring, until slightly softened, 1 minute.
Reduce the heat to moderate and cook, stirring, until browned,
about 8 minutes. Add the olives, rosemary and garlic and cook
over high heat, stirring, until fragrant, about 1 minute. Add the
duck and stir gently to coat with the vegetables. Add the wine and
simmer for 1 minute. Add the stock and simmer until the liquid is
reduced to . cup, about 10 minutes. Remove from the heat and
stir in half of the butter. Cover and keep warm.
3. In a large pot of boiling salted water, cook the pasta until al
dente; drain. Add the pasta to the rag and cook over moderate
heat, stirring gently, until simmering. Remove from the heat and
stir in the 1/2 cup of cheese and the remaining butter. Season with
salt and pepper and serve. —Marco Canora