Venetian duck ragu

Name: Venetian duck ragu
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Italian
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