Pappardelle with Duck Ragù

So. very. delicious.
I've made this recipe a couple of times now and have loved it each time; leftovers never stick around for long (it is just as great reheated).
Here is a link to the original--I only modify slightly, and one is due to a mistake the first time I made:
http://www.foodandwine.com/recipes/pappardelle-with-duck-ragu-curtis-stone
The mistake made was forgetting to remove the skin from the duck legs; honestly, though, I don't plan to ever try it any other way, as I would hate to change the taste in any way (plus this eliminates a step!)

Ingredients:

2 T. olive oil
3 lb. duck legs
kosher salt
coarse ground black pepper
3-4 medium shallots
1 large or 2 medium carrots
2 celery stalks
3 oz. proscuitto, chopped
2 rosemary sprigs
4-6 thyme sprigs
4 garlic cloves, peeled
1/4 oz. dried porcini mushrooms, ground to fine powder
1 1/2 c. dry white wine (I use Chardonnay)
3 c. chicken stock
8 oz. pappardelle
2 c. cooking water (from cooking pasta)
1/2 c. ricotta cheese
2 T. grated pecorino romano cheese, plus more to garnish

Instructions:

1. Preheat oven to 350°F.

2. In a large enameled cast-iron casserole/Dutch oven, heat the olive oil until shimmering over med-high heat.  Season duck legs with salt and pepper all over and cook for around 8 minutes, turning once to brown all over.

3. Meanwhile, mince shallots, carrots, celery, and garlic in food processor.

4. Remove duck legs from pot and set aside.  Pour off all but around 2 T. of fat from the pot.  Add the minced vegetables mixture, along with the proscuitto, rosemary, and thyme.  Cook for around 5 minutes.

5. Stir in the porcini powder and wine.  Cook for around 3 minutes, stirring occasionally.

6. Add chicken stock and bring to a boil.

7. Add duck legs (and any accumulated juices) back to pot and cover.  Braise in oven for 1 hour 30 minutes, turning the legs once around the halfway point.

8. Transfer the duck legs to a plate and let them cool slightly.  Remove rosemary and thyme stems from the braising liquid.

9. After legs have cooled slightly, remove skin and discard, then remove meat from the bones and add it back to the pot.  (Discard bones.)

10. Meanwhile, boil a pot of water and cook pappardelle according to package directions.  Reserve 2 c. of pasta water when draining pasta.

11. In a small bowl, whisk ricotta with 2 T. of the cooking water until smooth.

12. Add pasta to the ragù along with 3/4 c. of the cooking water and the 2 T. of pecorino romano.  If the sauce has cooled too much, cook over moderate heat for a couple of minutes (this was not necessary for me).

13. Add ricotta mixture to pasta mixture and stir to combine.  (If sauce is too thick for any reason, use the remaining pasta water to thin; I have never had to do this yet.)

14. Plate up, garnish with extra pecorino romano, and enjoy a bowl!