Brown a couple of duck legs in a little olive oil, and set aside. Fry chopped onions for a few minutes, then add a crushed clove
of garlic, a tsp ground cinnamon and a tsp plain flour and cook for a minutes or so. Tip in a good glass of red wine and stir until
smooth, add in 3 – 4 peeled and chopped tomatoes and a glass of chicken stock and return the duck legs to the pan, together with a
sprig of rosemary, a bay leaf, a tsp sugar and seasoning, cover and simmer gently for a couple of hours, stirring from time to time.
After this time, take out the duck legs and carefully remove all the meat, discarding the skin and bones, and shredding the meat coarsely
with a couple of forks. Remove the bay leaf and rosemary from the sauce, add back in the duck meat, together with a Tbs of milk, and simmer
for a further 10-15 minutes, while you cook the pasta. Boil pappardelle in salted water according to the packet directions, then drain,
reserving a cup of the pasta water. Add the pasta to the duck ragu and mix into the sauce, cooking for a minute or so, adding a splash
of the cooking liquid if it looks too dry. Serve with freshly grated parmesan and chopped parsley.