Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 12 hours.
Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours.
For the Truffle Cream Sauce:
Boil the milk and cream together. Remove from the heat. Add the parmesan cheese, butter, and Urbani black truffle pruee. Whisk and combine all together. Seasoning to the taste with salt and pepper.
Pull the duck confit from the bones. And mince it. Add to the cream. Bring back to boil for about 3 mins.
Boil 1 pound of Paccheri pasta in a salted boiling water for about 12 minutes. Strain out the pasta. Put the pasta back in the same pot, add the sauce, with a wooden spoon, mix them well and serve on a five plates. Finish with a shaving parmesan cheese and truffle oil.