Start by cleaning the smells and chopping them together.

Remove the skin from the duck and coarsely chop the breast with the knife.

Fry the chopped smells in a saucepan with a little oil.
When it starts to wither, add the meat and leave it to flavor, then add the wine.
Once the wine has evaporated, add the peeled tomatoes and mash them with the prongs of a fork.

Season with salt, add the bay leaf and juniper, add the hot broth and cook for an hour over low heat.

Towards the end of cooking, cook the pasta and drain it al dente.
Remove the bay leaf from the sauce, add the pasta and stir in a little Parmesan.

Duck ragu is ready, serve, add a little more Parmesan and serve.

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