Maella

Duck, mushrooms and Marsala


Print

Ingredients

Directions

  1. 1

    Render the fat from under the skin, then sear it all over and transfer to a hot oven to finish cooking.

  2. 2

    Cook the mushrooms with butter and garlic, deglaze with Marsala, add chicken stock and rosemary and reduce.

  3. 3

    Stir in cold butter to finish the sauce.

  4. 4

    Season with pepper and parsley.


Notes

It's fashionable to cook duck really pink, but the author prefers it cooked closer to medium.