Farfalle with Duck, Wild Mushrooms and Rosemary Cream Sauce

INGREDIENTS:8 duck legs
¼ cup very coarse grilled black pepper
1 Tbsp. kosher salt
1 quart duck fat, melted (chicken fat can be substituted)
1 head of garlic, cut in half
½ bunch each rosemary, parsley, thyme

Mushrooms:
2 cups sliced shiitake mushrooms
2 cups sliced crimini mushrooms
2 Tbsp. garlic, minced (about 4 cloves)
2 Tbsp. olive oil

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