AWESOME, GOOD ENOUGH TO MAKE YOU RETHINK YOUR LOVE OF BOLOGNESE.
Heat the oil in a pan or Crock-Pot sauté pot. Add the duck and brown on all sides for around 5 minutes. Remove from the pan/pot and set aside.
In the same pan or Crock-Pot sauté pot add the onions and celery. Fry on a medium heat of 5 minutes then add the garlic & cinnamon, if used.
Add the wine and sauté on a high heat. Once the alcohol has evaporated add the tomatoes, puree, sugar, stock, herbs and seasoning, stir well, remove from the heat.
Add the duck legs and sauce into your Crock-Pot Slow Cooker bowl and cook on high for 3-4 hours or low for 6-7 hours.
Once finished carefully remove the duck legs, discard the bones and fat and shred with two forks. Add the milk and the shredded duck back into the sauce and stir. Season to taste.
Cook the pasta as per packet instructions and serve the duck ragu on the pasta with a generous helping of parmesan, and a sprinkling of chopped parsley.