Venetian duck ragu

Ingredients

• 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
• As needed Parmesan grated, to serve

Directions