- Heat oven to 160℃/ fan 140℃ . Pat dry the duck legs and season generously with sea salt and freshly-ground black pepper on both sides.
- Heat a splash of extra-virgin olive oil in a large Dutch oven over medium/medium-high heat. Sear the duck legs, turning once, until browned on both sides, around 5 minutes per side. If necessary, brown the duck legs in 2 or 3 batches; if you overcrowd the pot, they’ll steam rather than sear. Once browned, transfer duck legs to a plate or shallow bowl.
- Turn the heat down to medium, add the onions and carrots and season generously with sea salt and freshly-ground black pepper. Cook, stirring occasionally, until nice and soft, around 10 minutes.
- Add the garlic, rosemary and sage and cook for 1 minute, stirring constantly. Then, add the tomato purée and cook, stirring frequently, until it begins to darken, 2 to 4 mins.
- Turn the heat up to medium-high. Add the red wine and cook, stirring occasionally, until it is almost all reduced, 10 to 12 minutes.
- Add the cinnamon, nutmeg, orange zest, orange juice, tinned tomatoes, chicken stock and bay leaves and stir to combine. Season with sea salt and freshly-ground black pepper. Return the duck legs (and their juices) to the pot and bring everything to a simmer.
- Cover and bake at 160℃/ fan 140℃ until the duck legs are nice and tender, 2 to 2.5 hours.
- Using tongs, carefully transfer the duck legs to a large bowl (they will be very tender); let sit for 10 minutes. Meanwhile, skim off any excess fat from the surface of the ragù using a large spoon or ladle.
- Remove and discard the duck skin. Coarsely shred the meat using 2 forks (or your hands). Return the shredded duck to the sauce. If needed, simmer the ragù uncovered over medium-low heat to thicken, anywhere from 10 to 30 mins. Taste and season with sea salt and freshly-ground black pepper. Serve Bolognese-style with tagliatelle or pappardelle or use it as a base for a delicious lasagna.