Gwyneth Paltrow's Duck Ragu

Preheat the oven to 350°F. -Trim off excess skin from the opening to the duck’s cavity and back end. -Rub the entire duck with 1 tablespoon of olive oil and sprinkle liberally with salt and pepper, inside and out. -Roast it for a total of 2 hours, flipping it from its back to its breast (and vice versa) every 1/2 hour. -Let it cool in the pan until you can handle it. -Drain off the fat and either discard or reserve it for another use, such as roasting potatoes. -While the duck is roasting, heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and add the duck bacon. -Cook for 5 minutes, stirring occasionally, or until starting to crisp. -Add the onion, carrots, celery, garlic, and rosemary. -Turn the heat down to low and cook, stirring occasionally for 15 minutes, or until softened. -Add the tomatoes and their juice and put 1/2 cup water into one can, swish it around to get all the tomato stuck to the sides, pour into the next can, and repeat again with the third. -Add the tomato water to the Dutch oven along with the wine, a good grind of pepper, and a healthy pinch of salt. -Bring to a boil and then turn the heat down very low and let simmer for 1 hour and 15 minutes. -After the duck has cooled down a bit, remove and discard the skin and bones and shred the meat. -Fold the duck meat into the ragu along with the tomato paste and cook on very low heat, uncovered, for at least 1 hour (and up to 4), adding splashes of water if necessary to keep it from drying out (continue to season with salt and pepper as you splash). -To serve, cook the pasta, divide it among bowls, and spoon a generous amount of duck ragu over the pasta. -Top with the Gremolata Bread Crumbs or Parmesan.