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1
Preheat the oven to 450F.
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2
Discard the duck neck and giblets or use them to make stock; remove excess fat from the ducks cavity.
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3
Rub the duck all over with a bit of Marsala, then sprinkle it with salt and pepper.
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4
Place it, breast side down (wings up), on a rack in a roasting pan; add water to come to just below the rack and put half the bay leaves in the water.
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5
Roast undisturbed for 30 minutes.
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6
Prick the back all over with the point of a sharp knife, then flip the bird onto its back.
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7
Brush with Marsala again.
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8
(If the bottom of the pan dries out, add a little water, but carefully.)
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9
Roast for 10 minutes, prick the breast all over with the point of a knife, and brush with Marsala.
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10
Roast for 10 minutes and brush again.
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11
Roast for another 5 or 10 minutes if necessary, or until the duck is a glorious brown all over and an instant-read thermometer inserted into the thigh reads at least 155F.
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12
Transfer the duck to a warm platter.
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13
Pour or spoon off as much fat (but not the dark juices) as possible from the roasting pan.
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14
Put it over a burner and turn the heat to high.
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15
Add the remaining Marsala, bay leaves, and the stock and cook, stirring and scraping with a wooden spoon to incorporate any solids, until the sauce is glossy and thick, 5 to 10 minutes.
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16
Taste and add salt and pepper if necessary.
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17
Carve the bird and serve with the sauce.
