Step 2

Add the onions to the pan and cook for 5 minutes until softened. Add the garlic and cook for 1 minute, then stir in the cinnamon and flour and cook for a further minute.

Step 3

Return the duck to the pan. Add the wine, tomatoes, stock, rosemary, bay leaves, sugar and seasoning. Bring to a simmer, then reduce the heat, cover and cook for 2 hours, stirring every now and then.

Step 4

Carefully lift the duck legs out of the sauce and place on a plate. Pull off and discard the fat, shred the meat with two forks and discard the bones.

Step 5

Return the shredded meat to the sauce with the milk and simmer uncovered for a further 10–15 minutes while you cook the pasta.

Step 6

Cook the pasta according to packet instructions. Drain, reserving a cup of pasta water, then add the pasta to the ragu. Stir to coat, cooking for 1 minute more and adding a splash of cooking water if it looks dry.

Step 7

Serve with grated Parmesan.