- 1 ounce dried porcini mushrooms
- 2 duck leg confit
- 2 oz guanciale, diced
- ¼ cup finely diced carrot
- 1 shallot, minced
- 3 cloves garlic, thinly sliced
- 1 tablespoon tomato paste
- ¼ cup red wine
- ½ tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Better than Bouillon chicken base
- Kosher salt
- Black pepper, freshly