Roast Duck with Bay Leaves and Marsala

1. 1

   Preheat the oven to 450F.

2. 2

   Discard the duck neck and giblets or use them to make stock; remove excess fat from the ducks cavity.

3. 3

   Rub the duck all over with a bit of Marsala, then sprinkle it with salt and pepper.

4. 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.

5. 5

   Roast undisturbed for 30 minutes.

6. 6

   Prick the back all over with the point of a sharp knife, then flip the bird onto its back.

7. 7

   Brush with Marsala again.

8. 8

   (If the bottom of the pan dries out, add a little water, but carefully.)

9. 9

   Roast for 10 minutes, prick the breast all over with the point of a knife, and brush with Marsala.

10. 10

    Roast for 10 minutes and brush again.

11. 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.

12. 12

    Transfer the duck to a warm platter.

13. 13

    Pour or spoon off as much fat (but not the dark juices) as possible from the roasting pan.

14. 14

    Put it over a burner and turn the heat to high.

15. 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.

16. 16

    Taste and add salt and pepper if necessary.

17. 17

    Carve the bird and serve with the sauce.

* Per serving · 4 servings · Values may vary.