Duck meatballs with lasagnette | Gourmet Traveller

Ingredients

• 1 duck (about 2.2kg)
• 200 ml red wine
• 2 fresh bay leaves
• 80 ml extra-virgin olive oil (1/3 cup)
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 2 stalks celery, finely chopped
• 70 gm fresh breadcrumbs (1 cup)
• 1 egg
• ½ tsp ground cinnamon
• 100 ml pouring cream
• 400 gm dried lasagnette (see note)
• 1 tbsp finely chopped French tarragon
• To serve: shaved parmesan