400g dried pappardelle

60g unsalted butter
60ml olive oil
3 rashers bacon, finely chopped
1 celery stalk, finely diced
1 carrot, peeled and finely diced
1 small brown onion, finely diced
3 garlic cloves, finely chopped
Sea salt
450g duck (3 x Marylands) (thigh and leg attached), bones removed, flesh and skin cut into 2cm pieces
2 sprigs rosemary, stripped
500ml full-bodied red wine
60ml good-quality sherry vinegar
2 x 400g cans Italian tomatoes, chopped and juice reserved
Freshly ground pepper
Parmesan