Duck and Prosciutto Ragu Pasta Bake - Culver Duck

Ingredients

• ¼ cup chopped dried porcini mushrooms
• 2 cups boiling water
• 6 Culver duck legs
• Sea salt
• Cracked black pepper
• 2 red onions thinly sliced
• 4 cloves garlic, thinly sliced
• 8 slices prosciutto, chopped
• 8 thyme sprigs
• 2 Tbsp tomato paste
• ½ cup Brandy
• 1/3 cup Malt Vinegar
• 2 cups chicken stock
• 500G Rigatoni
• 300G Stracchino, sliced