Brown a couple of duck legs all over in a hot pan, allowing the fat to render, drain and place in a casserole dish.
Spoon off any excess fat – you only want a little left – then fry smoked pancetta lardons (or smoked bacon lardons)
until browned. Scoop out and add to the duck. Now fry a chopped onion, a chopped stick of celery and a chopped
clove of garlic for 3-4 minutes, until starting to soften. Add 2-3 skinned and chopped tomatoes and a small glass
of red wine, bring to a boil, season with a little sea salt and freshly ground black pepper, then pour over the duck legs,
cover the casserole and bake in a 170°C oven for about 90 minutes. Remove from the oven, take out the duck legs and
carefully pull the duck meat from the bones, discarding any skin. Return the duck to the sauce and reheat gently, adding
a spot of water if the sauce is too thick. Cook pappardelle in plenty of salted water, according to the packet directions,
until just al dente, drain and stir gently into the duck ragu. Serve in bowls with freshly grated parmesan.