Instructions

1. If using sous vide duck, strain the broth through a fine-mesh sieve and reserve the broth. If you are starting with leftover duck meat and you don't have extra duck broth, you can use store-bought duck or chicken broth.
2. Pat the moisture from the duck legs, brush lightly with oil.
3. Heat a non-stick skillet over medium heat and place the duck legs skin side down and cook until the skin is crispy about 5 minutes. Flip over and brown lightly. Remove from the skillet, transfer to a cutting board and when cool enough to handle strip the meat from the bones and cut it and the skin into bite-size pieces.  Reserve.  
4. Bring a large pot of salted water to a boil, add the pasta and cook until al dente.
5. While the pasta is cooking, add the duck fat to the skillet set over medium heat. When the fat is melted, sauté the shallots until softened then add the garlic and cook until fragrant. 
6. Pour in the wine and cook for 1 minute to burn off the alcohol.  Pour in the reserved duck broth (or chicken broth) and the cream.  Bring to a boil then reduce the heat to low and simmer, stirring frequently, until the sauce is reduced and slightly thickened, about 8-10 minutes. Stir in the butter.
7. Taste the sauce and season with salt and pepper accordingly. Stir in the reserved duck meat and squeeze the juice from the 1/2 lemon over the meat.
8. Drain the pasta and add to the skillet tossing until coated with the sauce.
9. Divide into pasta bowls and garnish with lemon zest and chopped parsley.