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
Freshly ground black pepper
Handful freshly grated parmesan, to serve
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.
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