1. Bring 1 cup Manischewitz® All-Natural Chicken Broth to a boil in a 1-quart saucepan; add porcini mushrooms, remove from heat, and let soak until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a colander and squeeze dry; roughly chop and set aside. Pour soaking liquid through a fine-mesh strainer, discarding gritty sediment in pan; set aside.
2. Purée 1/2 cup roughly chopped parsley, plus rosemary, sage, garlic, celery, and onion in a food processor until smooth; set aside. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Season kosher duck with salt and pepper; cook, flipping once, until browned, 4-6 minutes. Transfer duck to a plate; set aside. Pour off all but 1/4 cup fat from pan, reserving remaining fat for another use; return pan to medium-high heat. Add vegetable purée; cook, stirring occasionally, until golden and slightly dry, 2-4 minutes. Add reserved mushrooms and duck to pan and increase heat to high. Add wine; cook, until almost completely reduced, about 5 minutes. Add reserved soaking liquid and remaining broth; bring to a boil. Reduce heat to low; cook, covered, until duck is tender when pierced with a knife, 1 1/2 - 2 hours. Using tongs, transfer duck to a cutting board; set aside until cool enough to handle, and then shred meat, discarding skin and bones. Add meat to sauce and return to a simmer; cook until sauce is slightly thick, 10-12 minutes.
3. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 3 minutes if using fresh. Drain pasta; add to skillet. Add salt and pepper; toss to combine. Transfer pasta to a serving dish; garnish with finely chopped parsley.