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.
Ingredients
makes 2 to 4 servings
Step 1
Preheat the oven to 450°F. Discard the duck neck and giblets or use them to make stock; remove excess fat from the duck’s cavity. Rub the duck all over with a bit of Marsala, then sprinkle it with salt and pepper. 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.
Step 2
Roast undisturbed for 30 minutes. Prick the back all over with the point of a sharp knife, then flip the bird onto its back. Brush with Marsala again. (If the bottom of the pan dries out, add a little water, but carefully.)
Step 3
Roast for 10 minutes, prick the breast all over with the point of a knife, and brush with Marsala. Roast for 10 minutes and brush again. 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 155°F. Transfer the duck to a warm platter.
Step 4
Pour or spoon off as much fat (but not the dark juices) as possible from the roasting pan. Put it over a burner and turn the heat to high. 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. Taste and add salt and pepper if necessary. Carve the bird and serve with the sauce.
