Step 1

Heat the oil in a large pan over a low-medium heat. Gently sauté the soffritto mix with the chopped herbs for 8-10 minutes until soft. Meanwhile shred the meat from the duck into bite-size pieces.

Step 2

Add the tomato purée, tinned tomatoes and shredded duck to the pan with 200ml water. Season well, then simmer over a low heat for 40-45 minutes until the sauce has thickened and the flavours have concentrated.

Step 3

Plunge the pasta into boiling salted water and cook for 6-7 minutes, then drain, reserving a little of the cooking water.

Step 4

Stir the pasta through the ragù with a splash of the reserved cooking water and half the Gruyère. Season and serve with the rest of the cheese and fresh herbs.