Roast Duck with Bay Leaves and Marsala

Name: Roast Duck with Bay Leaves and Marsala
Yield: makes 2 to 4 servings
Ingredients: One 4- to 5-pound duck; 1 cup Marsala or Oloroso sherry; Salt and black pepper to taste; 10 bay leaves; 1/2 cup duck, chicken, beef, or vegetable stock, preferably homemade (pages 160 or 162), or water

December 14, 2011

Italians use leaner ducks than we do, so this is a compromise recipe: Italian flavors with American duck. The best Marsala is called vergine. It is really delicious and makes a subtle but real difference here. But standard Marsala will work fine. If you have time, make a quick stock using the duck neck and giblets—just simmer them in water to cover while you are roasting the duck. Then you’ll have it for the final sauce. This would be great with polenta, if you feel like making it (page 529), but also with crusty bread or even plain rice.

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