Step 1

Heat the butter and oil in a frypan over medium-high heat. Cook the duck, in batches, until browned. Remove duck with a slotted spoon and place in a bowl.

Step 2

Drain all but 1 tablespoon oil from the pan and heat over medium heat. Add pancetta, onion, garlic, carrot, celery and bay leaves to the pan and cook, stirring, for 2-3 minutes until they start to colour.

Step 3

Return the duck to the pan with any resting juices, then add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook for 2-3 minutes until the liquid has reduced slightly. Add the tomato passata and chicken stock, bring to a simmer, then reduce heat to low, cover and gently simmer for 45 minutes or until the duck is tender and the sauce has thickened slightly.

Step 4

Season the sauce to taste, then serve the ragu with the polenta and parmesan.