Step 1

Place duck legs, skin-side down in single layer, in large heavy-based saucepan or flameproof casserole dish. Cook duck, over medium heat, about 15 minutes or until fat has rendered; turn duck, cook 1 minute then transfer to a plate.

Step 2

Discard fat from pan. Add wine to pan, bring to the boil; reduce heat, simmer 5 minutes. Add duck, stock, the water, vinegar and rosemary. Bring to the boil, reduce heat; simmer stock, uncovered, skimming occasionally, about 1 hour or until meat is falling off the bones. Using a slotted spoon transfer duck to a shallow bowl. When cool enough to handle, shred duck meat, discarding skin and bones. Strain stock through a muslin-line sieve into a large jug; discard solids.

Step 3

Meanwhile, finely chop the pancetta, peeled onion, carrot and celery. Heat oil in saucepan; cook pancetta, stirring, until crisp. Add onion, carrot, celery and crushed garlic; cook, stirring, until vegetables soften. Add undrained tomatoes and the extra water. Bring to the boil; reduce heat, simmer, uncovered, 15 minutes. Add duck, stock and basil; simmer, uncovered, about 15 minutes or until mixture is thick.

Step 4

Meanwhile, cook pasta in large saucepan of boiling water until tender, drain.

Step 5

Add pasta to sauce; mix gently. Serve sprinkled with parmesan.