Brown the duck

• Pat the duck legs dry and season with salt and pepper.
• Place them skin side down in a cold Dutch oven and render over medium heat until the skin is deep golden.
• Turn and brown the other side, then set the legs aside.

Build the soffritto

• Pour off excess duck fat, leaving a little in the pot with the olive oil.
• Add the onion, carrot and celery and cook until soft and sweet.
• Stir in the garlic and tomato paste and cook until darkened.

Deglaze and simmer the ragù

• Pour in the red wine and scrape up the browned bits until reduced.
• Add the canned tomatoes, stock, rosemary and bay leaf, then return the duck legs to the pot.
• Cover and simmer gently until the meat falls off the bone.

Shred the duck

• Lift out the duck legs and shred the meat, discarding skin and bones.
• Return the shredded meat to the sauce and simmer uncovered until thickened.
• Season with salt and pepper.

Cook the pasta

• Boil the pasta in well-salted water until al dente.
• Drain, reserving a little cooking water.

Combine and serve

• Toss the pasta with the duck ragù, loosening with cooking water if needed.
• Serve topped with grated parmesan.