Duck Ragu with Pasta – La Classe de Cuisine

Ingredients

• One whole Free Range Duck ( about 2 kg or 4,5 pounds)
• 200 ml or 1 cup ruby Port
• 200 ml or 1 cup red wine
• 150 g or 1/2 cup tomato puree
• 3 shallots
• 1 carrot
• 1 celery stick
• 1 medium onion
• 3 garlic cloves, peeled
• small bunch fresh rosemary
• small bunch thyme
• handful sage leaves
• 3 dried juniper berries
• some fresh marjoram leaves to serve
• 300 g fresh pasta of your choice