Place the porcini and boiling water in a large heatproof bowl. Set aside for 10 minutes to soak.
Preheat oven to 350°F.
Heat a large ovenproof heavy-based saucepan over medium heat.
Sprinkle the duck with salt and pepper, and cook in batches skin-side down for 5 minutes. Turn and cook for a further 5 minutes or until golden. Remove from the pan and set aside.
Drain the fat, reserving 1 tablespoon in the pan. Return to medium heat and add the shallot, garlic, carrot, and fennel. Cook, stirring occasionally, for 5 minutes or until fragrant and softened.
Add the pasta sauce, wine, porcini, and soaking water. Stir to combine.
Return the duck to the pan, cover with a tight-fitting lid, and bring to a simmer.
Transfer the pan to the oven and cook for 1½ hours or until the duck is tender.
Remove the duck from the sauce and allow to cool slightly.
Using 2 forks, shred the meat, discard the bones and skin, and return meat to the sauce. Stir to combine, set aside, and keep warm.
Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes until al dente or cook according to packet instructions.
Drain, add pasta to the ragu, and toss to combine. Season with salt and pepper to taste.
Divide the pasta among warmed plates.
Sprinkle with basil leaves and freshly grated Parmesan to serve.