- 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
- Pre-heat the oven to 180C/350F/Gas 4.
- Take a heavy backing tray, add olive oil and place directly on the hob to heat.
- Meanwhile, put the flour in a bowl, add the saffron and season.
- Take the duck legs and coat in the flour.
- Place the duck in the tray and sear until golden.
- Cover in foil and put the tray in the oven to roast for approximately 20-30 minutes, it will be medium/well done.
- After 15 minutes, remove the foil and continue to roast
- 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.
- 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.
- 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.
- To serve, place a large spoonful of mash in the centre of the plate and then put a duck leg on top. Serve immediately.