Confit of Duck and Sun-Dried Tomato over Pasta

INGREDIENTS

• 1/4 teaspoon kosher salt, plus more for pasta water
• 1 clove garlic, finely chopped
• 2 (16-ounce) cans or 1 (28-ounce) can crushed tomatoes
• 1 pint lard or grapeseed oil
• 1 small jar (6 to 8 ounces) sun-dried tomatoes in oil, chopped
• 2 teaspoons truffle oil, for garnish, optional
• 1/4 cup grated Parmesan, for garnish
• 1 small red onion, chopped
• 1 duck, butchered into legs and breasts
• 2 tablespoons torn basil leaves, for garnish
• Salt and pepper
• 2 cloves garlic, chopped
• 1/4 teaspoon coarse black pepper
• 11/2 pounds farfalle pasta or pasta of choice
• 1/4 cup chopped chives, for garnish