Fettuccine con Anatra e Funghi

1. Prepare fettuccine: In large bowl, combine flour and paprika. Make a well in center and add eggs. Gently begin to mix in the egg, yolk and olive oil, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
2. Knead pasta dough for 8-10 minutes. If dough is too dry and won't stick together, add 1/2 teaspoon water. If it is too sticky, sprinkle in a bit more flour.
3. Cut pasta dough into long, fettuccine-shaped noodles. Bring a large pot of water to boil. Cook pasta in boiling water 2 to 3 minutes until al dente.
4. Prepare duck ragu: Soak mushrooms in port for 5 minutes. Heat large skillet over medium heat; pour in enough olive oil to coat bottom.
5. Drain mushrooms, reserving soaking liquid. To hot skillet, add figs, leeks and mushrooms; cook 2 minutes to sweat. Stir in duck meat and mushroom soaking liquid; cook until liquid is reduced by half.
6. Stir in fettuccine, butter and Parmesan cheese; toss together until creamy and fettuccine is well-coated. Transfer to serving bowl and garnish with hazelnuts and micro basil.