Dont let the lack of vibrant colors of this dish fool you. This one is packed with flavours with peaches melting together with vegetables to become a most intense and flavoursome sauce.

Cooking and prep time is about 40 minutes and serves 2.

Ingredients:
1/2 celery stalk, finely chopped
1 red onion finely chopped
1 ripe peach, stone removed, skinned and sliced
1 handfull of smoked pancetta - sliced in cubes
2 duck legs
1tbsp olive oil
125ml white wine
1 tbsp double cream
250gr of pasta (Mafalda Corta, you can replace this with other short shell pasta such as Conchiglie
freshly ground black pepper
handful freshly grated parmesan, to serve

Method:
Start with preheating the oven to 180C
Then 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.
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 and cook until the volume of the liquid has reduced by half, then add the double cream.
Meanwhile, cook the pasta 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.