Duck confit ragu redux

I made a ragu out of duck leg confit legs last year. I bought some more confit and decided to try it again. I combined the recipe I used last time with a new one I found online. Here's my link from February 2011 http://sebiacooks.blogspot.com/2011/02/pappardelle-with-duck-ragu.html and here's the link I used to make a slightly different variation http://seattletimes.nwsource.com/pacificnw/2005/0206/taste_recipe.html.

Duck Confit ragu my way

2 duck confit whole legs, skin removed and meat removed from the bone and chopped into bite size pieces
1 tablespoon extra virgin olive oil
1 medium red onion, diced
1 rib celery, diced
1 medium carrot, diced
2 medium cloves garlic, peeled, cored and pressed
1/2 cup dry Marsala
1/2 cup dry white wine
~14 ounces chopped tomatoes with juice like Pomi Chopped Tomatoes (1/2 a box)
½ teaspoon crushed red pepper (to taste)
1 tablespoon butter
kosher salt and freshly ground black pepper
10 ounces fresh pasta like tripoline (flat with 1 ruffled side)
fresh grated Parmesan cheese to taste

Heat olive oil in large saute pan. Add the onion and cook until softened and it begins to turn translucent. Add garlic and cook another 2-3 minutes. Add celery and carrot. Sauté until lightly browned, about 5 minutes.

Add the Marsala and white wine, tomatoes and crushed red pepper. Bring to a boil. Add the chopped duck to the pan, cover, and simmer 5-10 minutes. Add 1 tablespoon of butter. Stir until sauce. Season with salt and pepper to taste.

Meanwhile bring a large pot of salted water to boil. Cook the pasta according to the directions on the package to al dente. Add pasta to duck sauce pan and add pasta water to sauce if more liquid is needed.  Taste and season if necessary.

This is a delicious and luxurious combination. We ate this with a Syrah from the Central CA coast, Vina Robles Ryan Road Syrah. We ate and drank and watched Prohibition by Ken Burns. Irony anyone? Enjoy!