Heat 2 tablespoons of the oil in a large saucepan, add the onion, carrot and celery and cook gently for 5 minutes until softened. Stir in the garlic and tomato paste and cook for a further 1 minute.
Pour over the wine, increase the heat and bubble vigorously for a couple of minutes until reduced, then stir in the tomatoes, orange peel and measurement water. Add the herbs, bring to the boil and cook for 15 minutes.
Remove the pan from the heat. Remove the orange peel and herbs then, using a stick blender, whizz to form a smooth sauce. Return to the heat.
Meanwhile, heat the remaining oil in a frying pan, add the pancetta and cook until golden. Using a fork, tear the duck into shreds, then add to the sauce with the pancetta and simmer for 5 minutes.
While the sauce is cooking, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through the sauce, adding a little cooking water to loosen if needed. Season to taste and serve immediately.