Roast Duck with Bay Leaves and Marsala

• 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

1. Preheat the oven to 450F.
2. Discard the duck neck and giblets or use them to make stock; remove excess fat from the ducks cavity.
3. Rub the duck all over with a bit of Marsala, then sprinkle it with salt and pepper.
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. Roast undisturbed for 30 minutes.
6. Prick the back all over with the point of a sharp knife, then flip the bird onto its back.
7. Brush with Marsala again.
8. (If the bottom of the pan dries out, add a little water, but carefully.)
9. Roast for 10 minutes, prick the breast all over with the point of a knife, and brush with Marsala.
10. Roast for 10 minutes and brush again.
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. Transfer the duck to a warm platter.
13. Pour or spoon off as much fat (but not the dark juices) as possible from the roasting pan.
14. Put it over a burner and turn the heat to high.
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. Taste and add salt and pepper if necessary.
17. Carve the bird and serve with the sauce.

duck, marsala, salt, bay leaves, duck

Taken from www.epicurious.com/recipes/food/views/roast-duck-with-bay-leaves-and-marsala-386434 (may not work)