Slow Braised Duck Ragu

Name: Slow Braised Duck Ragu
Cuisine: European, Italian, Mediterranean
Ingredients: pasta; duck; 4 duck legs, trimmed; 2 celery sticks, finely diced; 1 onion, finely diced; 1 large carrot, finely diced; 6 garlic cloves, minced; 8oz red wine; 1 1/2oz balsamic vinegar; 2 tbsp tomato puree; 1 x 14oz tin finely chopped tomatoes; 8oz chicken stock; 1 pound pappardelle pasta; 1/4 cup pecorino, shavings; Sea salt and freshly ground black pepper; 4 duck legs, trimmed; 2 celery sticks, finely diced; 1 onion, finely diced; 1 large carrot, finely diced; 6 garlic cloves, minced; 250ml red wine; 50ml balsamic vinegar; 2 tbsp tomato puree; 1 x 400g tin finely chopped tomatoes; 250ml chicken stock; 500g pappardelle pasta; 25g pecorino, shavings; Sea salt and freshly ground black pepper; Large frying pan; Large pot