Rub duck skin with sea salt and place in a baking dish. Cover and refrigerate for 24 hours

Preheat oven to 115°C. Place duck fat in a medium saucepan over a medium low heat for 10 minutes or until melted. Pour fat over duck, completely covering it. Cover dish with baking paper, then foil. Roast for 4 hours or until meat is falling off bones. Transfer duck to a plate and cool.

Strain fat through a fine sieve into a jug. Transfer to an airtight container and refrigerate for later use. Discard duck skin and bones. Shred duck meat and place in an airtight container. Refrigerate until required.

Meanwhile to make pappardelle, place flour in a mound on a clean work surface. Make a well in centre of flour and break eggs into well. Using your fingers, work egg into flour to form a dough. Knead until smooth and elastic. (Pasta can also be made using an electric mixer fitted with dough hook.) Wrap dough in plastic wrap and place in refrigerator for 1 hour to rest.

Divide dough into 4 equal portions. Using a rolling pin, roll out each portion until about 1-2mm thick and 30cm wide. Dust rolled dough with flour and stack. Roll up dough stack lengthways to form a log. Cut log into 1cm pieces. Separate pasta into 'ribbons' and toss with a little more flour. Place in a bowl, cover and refrigerate until required.

Preheat oven to 170°c. Line a baking tray with baking paper. Place tomatoes on prepared tray. Drizzle with half of oil and sprinkle with thyme leaves. Season with salt & pepper. Roast for 40 mins or until softened. Cool.

Heat remaining oil in a large frying pan over a medium heat. Cook onion, stirring, for 4 minutes or until softened. Add garlic and roasted tomatoes. Cook, stirring, for 10-15 mins or until mixture thickens. Press sauce through a mouli or fine sieve and return to frying pan. Add shredded duck meat, butter and 1 tbsp of stock. Stir over a high heat until butter melts. Add remaining stock and bring to boil. Reduce heat and simmer for 5 mins or until slightly thickened.

Cook pappardelle in a large saucepan of boiling water for 3 mins or until al dente, adding sugar snaps for last 1 minute of cooking. Drain. Add pappardelle and sugar snaps to duck ragu and toss to combine. Divide among plates and top with parmesan to serve.