1. Preheat oven to 160C.
  2. Heat a medium cast-iron pot over medium heat and season the duck legs with salt and pepper.
  3. Add olive oil and duck legs, seal the duck until the skin is golden. Remove and set aside.
  4. Add onion, carrot and celery and sauté until softened.
  5. Add garlic and white wine and cook until wine is reduced by half.
  6. Add tinned tomato, a tin full of water and the rosemary and bay leaves.
  7. Bring to the boil, season with salt and pepper and add the duck legs.
  8. Cover the pot with a lid and place in the oven. Cook for 2 hours or until the meat is tender and falling off the bone.
  9. Remove and discard the skin and bones from the duck and roughly shred the meat.
  10. Skim off excess fat from the sauce and add the shredded meat.
  11. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions.
  12. Add the pasta to the duck ragu and toss well to combine.
  13. Serve with grated Parmesan on the side and enjoy with family and friends!