Pre heat oven to 180c.

Pour out any excess liquid from the cavity of the duck and discard any large fat deposits and pat skin dry with kitchen towel/paper.

Rub all over with 1 tbsp. olive oil, and sprinkle with salt and pepper. Roast in a non-stick baking dish for 2 hours or until duck is cooked.

Remove the duck from the oven, and tip out any excess moisture from the cavity of the duck and discard.

Let duck cool for ½ hour, then strip off skin and reserve, strip off meat and roughly shred.

Meanwhile heat remaining oil in a large heavy based pan/dutch oven and gently fry the leek, carrots, mushrooms and bacon until they start to soften - about 10 mins.

Add flour and continue to fry for 1-2 mins. Then add garlic and tomato paste and fry for a further 1-2 mins.

Add red wine and simmer for 3-5 mins. or until it starts to reduce, then add rosemary, bay leaves, ground cloves, stock and reserved duck flesh.

Simmer uncovered for 1 hour, until vegetables are soft and sauce is thick.

To make crunchy sprinkle, combine the reserved duck skin and breadcrumbs in a food processor, and process until finely chopped.

Heat a small non-stick fry pan, fry duck skin mixture until it becomes brown and frothy. (Be careful, it can burn quickly) When you remove the pan from the heat the froth will subside.

Remove bay leaves and serve with pasta, parmesan and crunchy sprinkle on top.