Melt the butter with the oil in a large, heavy-based saucepan over a low heat. Add the onion, celery and carrot and cook for 10 minutes. Add the wine and boil for 1 minute. Add the orange rind and juice, thyme and tomatoes. Return to the boil.
Season the duck with salt and pepper. Add to the sauce and simmer gently, covered, for 1¼ hours until the meat flakes off the bone. Remove, then shred the flesh off the bone. Process in a food processor until finely chopped. Mix with the Parmesan, breadcrumbs and egg.
Roll the pasta dough out into long sheets (see
Cook in a large saucepan of salted boiling water for 3–4 minutes until al dente. Meanwhile, reheat the sauce. Drain the pasta. Serve immediately with the sauce and a scattering of grated Parmesan and parsley.