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4 tablespoons extra-virgin olive oil
1 quartered duck (about 4.5 pounds), skinned 
1/4 cup coarsely chopped fresh basil
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1/2 cinnamon stick 
1/2 teaspoon dried crushed red pepper
3 1/2 cups crushed tomatoes 

12 ounces pasta or gnocchi
1 cup coarsely chopped arugula 
2 tablespoons freshly grated Parmesan cheese + shavings

Heat oil in a large pot on medium high heat.  Season duck pieces with salt and pepper to taste, then add to pot and sauté until brown and set aside.  To oil in pan, add basil, garlic, thyme, cinnamon stick, and crushed red pepper and sauté 3 minutes. Return duck to pot, add tomatoes, bring to boil, reduce heat to medium low, cover, and simmer until duck is tender. Remove cinnamon stick. Transfer duck to work surface, cut meat from bones and into strips then return to pot. Season again to taste with salt and pepper. 

Cook pasta to al dente or gnocchi to almost done, drain and toss in Duck Ragu sauce with arugula and Parmesan.  Serve in warmed pasta bowls with Parmesan shaving on top.  Serves 6-8.

You can use 2 pounds of skinned chicken thighs instead of duck Gala