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Duck in Grappa Sauce Served with Sweet Mash Potato

Ingredients:
2 duck legs
5 tbsp olive oil
50g/1¾oz plain "OO" or strong flour
1 small sachet of saffron powder or a few strands of saffron
1 handful of white grapes, seedless
1 shot of Grappa
2 large sweet potatoes
½ glass of full fat milk
75g/2½oz taleggio cheese
salt
freshly ground black pepper

Preparation:
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Take a heavy backing tray, add olive oil and place directly on the hob to heat.
3. Meanwhile, put the flour in a bowl, add the saffron and season.
4. Take the duck legs and coat in the flour.
5. Place the duck in the tray and sear until golden.
6. Cover in foil and put the tray in the oven to roast for approximately 20-30 minutes, it will be medium/well done.
7. After 15 minutes, remove the foil and continue to roast
8. Remove the tray from the oven and place onto the hob. Add the grapes and then the grappa. Let it simmer for 30 seconds. Place to one side to rest.
9. Prepare the sweet mash by boiling the potatoes until al denté. Keep an eye on them so that they don't overcook and break up. Mash in a pan.
10. Place the pan over a low heat, season and then add the milk. Break in the cheese. Stir constantly allowing the cheese to melt and create a smooth, creamy texture.
11. To serve, place a large spoonful of mash in the centre of the plate and then put a duck leg on top. Serve immediately.