This is a great dish to make ahead and in fact it tastes better when cooked a day or two beforehand!

Heat a wide saucepan and brown the duck legs all over. Remove the duck from the pan and reserve the fat for another use.

Heat the olive oil then add the onion, celery, carrots and pancetta and cook for 5 mins or until soft.Add the garlic and rosemary and cook for another minute. Add the tomato paste, stir to combine and cook for another minute. Add the red wine and reduce by half, then add the passata, salt and stock, bring to a simmer, then add the duck and cover, simmering slowly for 1 1⁄2 hours or until very tender. If necessary, top up with a little extra stock or water.

Remove the duck and set aside until cool enough to handle, then shred. Discard or keep skin, depending on your preference. Skim any fat from the ragu sauce. Add the meat back into the sauce.

When ready to serve, heat the ragu and adjust seasonings if necessary.

Cook the pappardelle in boiling salted water according to packet directions, drain, toss through the ragu along with the flat leaf parsley.

Serve on warmed plates with freshly grated parmesan.