1. Pre-heat oven to 190°C. Remove duck from pack and place skin side up on a lined baking tray or dish. Bake in the oven for 15 mins.
2. While the duck is baking, fry garlic in a splash of oil, then white wine and rosemary followed by the tomatoes and bring to the boil. Season with salt and pepper. Add the rehydrated porcini mushrooms and 1/4 of its liquid. Turn down to a simmer.
3. Remove the duck from the oven and allow to rest for 5 mins or until cool enough to handle. Shred the meat off the duck legs and add to the sauce. Fold through.
4. Cook gnocchi as per packet instructions. Using a slotted spoon, add the gnocchi to the sauce and toss. Serve with a sprinkle of cheese.

Recipe by Justine Schofield and courtesy of Everyday Gourmet