Ingredients
Directions
- 1
Render the fat from under the skin, then sear it all over and transfer to a hot oven to finish cooking.
- 2
Cook the mushrooms with butter and garlic, deglaze with Marsala, add chicken stock and rosemary and reduce.
- 3
Stir in cold butter to finish the sauce.
- 4
Season with pepper and parsley.
Notes
It's fashionable to cook duck really pink, but the author prefers it cooked closer to medium.