Pappardelle with duck, peaches and cinnamon recipe
 Duck works beautifully with sweet peaches and cinnamon. 1 tbsp olive oil½ celery stalk, finely chopped½ red onion, finely chopped75g/2½oz pancetta, cut into matchsticks2 duck legs1 ripe peach, skinned, stone removed¼ stick cinnamon125ml/4½fl oz white wine1 tbsp double cream250g/8¾oz pappardelleFreshly ground black pepperHandful freshly grated parmesan, to serve 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 Method 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. Preheat the oven to 160C/325F/Gas 3. 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. 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. 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. 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. 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. 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. 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. To serve, spoon some pasta into each of four warm serving bowls and season with freshly ground black pepper. Sprinkle over the parmesan.