Dry brine 4 duck legs - season both sides with sea salt, crushed juniper berries, black pepper, lemon zest, orange zest - then leave on a wire rack in the fridge uncovered for a few hours.

Remove the duck from the fridge and pat dry before placing in a cool Dutch oven skin-side down.

Bring heat up to med-high and leave to sear for 2-3 mins until deeply golden, then flip and do the same on the other side.

Remove duck legs and set aside, then add in your mirepoix: 1 finely diced shallot, 1 large carrot, 1 stick of celery, 3x chopped garlic, 1x red chilli + rosemary - season and sauté in the duck fat for ~3-4 mins.

Add in 2 tbsp tomato paste, cook off for ~1 min then deglaze with a nice red wine.

Allow wine to simmer, then add in your chicken or beef stock - I love using demiglace for a richer, fuller bodied sauce.

Once gently simmering again, add the duck legs back in and cover with a lid - leave to simmer for 3 hours.

Remove the lid and the duck legs. The meat should fall off the bone here, so pull it apart and set aside.

Meanwhile reduce the sauce further, adjust seasoning, then add the shredded duck meat back in and leave to simmer on low.

Blitz up some stale bread and toast off in a pan with olive oil, rosemary, sea salt, orange zest - remove once golden and crispy.

Throw your pasta into salted boiling water and once al dente, add to a new pan with some of the ragu and a little pasta water.

Meld together vigorously till cohesive and slightly thickened, then sprinkle in some parsley, parmigiano, olive oil and combine using the pasta water to help you.

Plate up, top with your breadcrumbs, olive oil and plenty of chives.