Ingredients

• 1 tbsp olive oil
• ½ celery stalk
• finely chopped
• ½ red onion
• finely chopped
• 75g/2½oz pancetta
• cut into matchsticks
• 2 duck legs
• 1 ripe peach
• skinned
• stone removed
• ¼ stick cinnamon
• 125ml/4½fl oz white wine
• 1 tbsp double cream
• 250g/8¾oz pappardelle
• Freshly ground black pepper
• Handful freshly grated parmesan
• to serve

Directions

• Preheat the oven to 160C/325F/Gas 3.
• Heat the oil in an ovenproof frying pan and fry the celery
• red onion and pancetta for 2-3 minutes
• or until softened.
• Add the duck legs
• peach
• cinnamon and white wine and bring to a simmer. Cover the pan with aluminium foil and roast in the oven for 1 hour 20 minutes
• or until cooked through.
• Remove the pan from the oven and take out the duck legs. Remove the duck meat
• discarding any fat
• and set aside. Skim and discard any fat from the vegetables
• pancetta
• peach and cinnamon and return the duck meat to the pan.
• Put the pan over a medium heat on the stove-top and cook until the volume of the liquid has reduced by half
• then add the double cream.
• Meanwhile
• cook the pappadelle according to packet instructions in a large pan of boiling salted water until al dente.
• Drain the pasta
• add it to the duck and mix until well combined.
• To serve
• spoon some pasta into each of four warm serving bowls and season with freshly ground black pepper. Sprinkle over the parmesan.