1 tbsp olive oil
4 duck legs
2 onions, finely chopped
2 fat garlic cloves, crushed
2 tsp ground cinnamon
2 tsp plain flour
250ml red wine
2 x 400g cans chopped tomatoes
1 chicken stock cube, made up to 250ml
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 tsp sugar
2 tbsp milk
600g paccheri or pappardelle pasta parmesan, grated, to serve (optional)
Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins, then set aside on a plate. Add the onions to the pan and cook for 5 mins until softened. Add the garlic, cook for 1 min, then stir in the cinnamon and flour, and cook for 1 min more. Return the duck to the pan, along with the wine, tomatoes, stock, herbs and sugar. Season, bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
Carefully lift the duck legs out of the sauce and put on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with two forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for 10-15 mins while you cook the pasta.
Cook the pasta following pack instructions. Drain, reserving a cup of the pasta water, then add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated parmesan, if you like.