Pat dry the duck legs with a paper towel and put them on a baking tray. Season with salt and black pepper, and bake for 45 minutes in a preheated oven at 180°C.
Check the meat - if it falls off the bone then it is well cooked. Remove the meat from the oven, transfer to a board and allow to cool for a few minutes.
In a suitable pan, place the fat separated during the roasting of the meat and sauté the diced onions, celery and garlic for 2-3 minutes. Add the tomato paste and cook for about a minute. Season with oregano and thyme, pour the wine and cook until the liquid is reduced by half.
Remove the meat from the bone and chop into pieces, which you add to the vegetable mixture in the pan. Add the tomatoes, stir and cook for 15 minutes on low heat.
Boil the pasta in a large amount of salted water until al dente. Drain and place it in the pan with the sauce. Stir well and remove from the heat.
Spread the pasta on a serving platter and sprinkle with grated Parmesan cheese, chopped parsley and the separated crispy duck skin. Serve immediately.