Pappardelle with Venetian Duck Ragù

Duck is fairly expensive, so I'm always nervous when it comes to trying a new recipe with it (plus, hard to resist making my favorite recipe for it every time).  I'm very pleased that I gave this recipe a shot--it's excellent!  I'm also pleased that I chose to modify with using an immersion blender to make the sauce smooth (my family doesn't like tomato chunks in sauces).  Tip: if you have never used an immersion blender, they are a really cool and handy device--just remember to start it AFTER placing in the sauce and to hold on tight.  It will naturally be drawn right to the bottom of the pot and happily cling there.
Link to original recipe:
http://www.finecooking.com/recipes/pappardelle-venetian-duck-ragu.aspx

(I made 1 1/2 times the original recipe, which is reflected in the pictures.  Amounts listed below are original, not the increased.)

Ingredients:

1 T. olive oil
4 skin-on, bone-in duck legs
kosher salt and freshly ground black pepper
2 medium celery stalks* chopped
1 tsp. bottled minced garlic*
1 small yellow onion* chopped
1 medium carrot* chopped
(*I chopped all of these together in the food processor)
1 T. chopped fresh sage
1 fresh or 1/2 dried bay leaf (I used the fresh)
1 c. dry Italian wine (I used Masciarelli, will use again next time)
1 can (28 oz) diced tomatoes (I used this plus 14 oz crushed tomatoes)
1/2 c. chicken broth
1 lb. pappardelle pasta
freshly grated Parmigiano-Reggiano

Instructions:

1. Heat oil in 5 to 6 qt. dutch oven over medium-high heat.  Season duck with salt and pepper and place skin side down in pot (I had to do mine in batches--don't crowd them!).  Sear until the skin in browned, around 7 minutes.  Turn over and cook for 2-3 minutes more.  Remove from pot and set aside.

2. Pour off all but 1 T. of the oil.  Reduce heat to medium-low and add the chopped mixture, sage, and bay leaf.  Cook, stirring frequently, for 7 to 8 minutes.

3. Pour in the wine and increase heat to high.  Bring to lively simmer, keep simmer for 1 minute, then reduce heat to medium.

4. Stir in tomatoes (with their juice) and chicken broth.

5. Return duck to pot (with any accumulated juices), return heat to high, and bring liquid to a boil.  Reduce heat to low to maintain a gentle simmer.  Cover pot and simmer for 1 1/2 to 2 hours, until meat is fork-tender (it was 2 hours for mine).

6. Remove duck from pot.  Shred the meat from the bone...tip: I used my tongs to pull the meat off of the bones and it worked great, much better than having to do so with bare hands and wait for meat to cool.  Discard chunks of skin.

7.  Meanwhile, cook pasta according to package directions.

8. Remove bay leaf from the sauce, then use immersion blender to purée.

9. Add shredded duck to sauce, then toss with pasta.

10. Grate Parmigiano-Reggiano over top to garnish after dishing up.  Enjoy!