Venetian duck ragu - Good Food Middle East

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
• Parmesan, grated, to serve