Anatra arrosto con cipolle, olive e marsala

Name: Anatra arrosto con cipolle, olive e marsala (Roast duck with baby onions, olives and marsala)
Yield: Serves 4
Cuisine: Italian
Ingredients: 250 g (9 oz) black (oven- or sun-dried) olives; 2 sprigs sage; 2 sprigs rosemary; 2 garlic cloves, peeled; 400 g (14 oz) baby onions, peeled; 1 duck, about 1.4 kg (3 lb 2 oz), cleaned and insides removed; 30 g (1 oz) butter; 250 ml (1 cup) Marsala; 800 g (1 lb 12 oz) potatoes, peeled and cut into chunks; 2 bay leaves

Roast duck with baby onions, olives and marsala

Preparation info

Serves
4

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Once a traditional and rustic way of serving duck, this dish is now reserved for festive occasions. The Marsala in this recipe lends the sweet flavour so well suited to this meat.

Ingredients

400 g (14 oz) baby onions, peeled
1 duck, about 1.4 kg (3 lb 2 oz), cleaned and insides removed

Europe
Italy
Main course
Mediterranean
December
Tuscany
Gluten-free

Method

Preheat the oven to 200°C (400°F/Gas 6). Bring a small saucepan of slightly salted water to the boil, add the onions and boil for a few minutes. Drain, keeping the onions aside.

Prick the skin of the duck in a few places with a fork. Put the duck into a large roasting dish. Rub