Roast the duck in the oven for 2 hours, until the skin is crispy. Once cooled lightly shred the meat from the bones.

Chop the onion and garlic and gently fry, in a table spoon of olive oil, for 15 minutes.

Add the bay leaves, duck and wine, simmer until the wine has reduced by half.

Add the duck meat, and a few larger bones, and simmer for an hour on a low heat.

Remove the bones and serve with conchiglie or pappardelle pasta, lots of parmesan and a glass of red.