In a large pot, heat a tablespoon of olive oil. Add your duck legs and brown on all sides. Once crisp and golden in colour, remove the duck from the pot and set aside.
Add another glug of olive oil if necessary (the duck will likely have rendered enough fat that you do not need to do so), before adding the onion and carrot. Sauté over a medium heat until softened, then add the garlic. Continue to fry until the mixture is fragrant, being careful not to burn anything.
Deglaze the pot with the white wine, ensuring to capture the delicious browning on the bottom of the pot, for a deeper, meatier sauce. Allow the alcohol to cook off, before adding your tomatoes, olives, chicken stock, rosemary, bay leaves and sugar. Stir this mixture, then add the duck legs, ensuring they are fully submerged in liquid.
Reduce the heat, place the lid on the pot and allow the mixture to gently simmer for 90 minutes, stirring occasionally.
After that time, remove the lid from the pot - the sauce should have reduced to a rich and thick ragu. Gently remove the duck legs from the mixture - by this point they should be fork-tender, so be careful to keep the meat on the bone when lifting from the pot. Once at a manageable temperature, remove the skin and gently pull the meat from the bone with a fork. Once all your duck meat is shredded, add it back to the sauce and stir on a low heat until well combined. Remove your bay leaves and rosemary, before tasting and seasoning with salt and pepper as necessary.