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PREP 30 minutes
TOTAL 2 hours 15 minutes
Serves
US | METRIC

INGREDIENTS

  • 2 Duck Legs
  • 4 Garlic Cloves (Skin on)
  • 4 Carrots (Topped and tailed and halved)
  • 2 Shallots (Topped and tailed and halved
  • 200 ml Marsala Wine
  • 200 ml Chicken Stock
  • 25 g Flour
  • 25 g Butter
  • 1½ tsps Finely chopped thyme
  • Salt & Pepper to taste
Duck in a Marsala Stock Sauce

Duck in a Marsala Stock Sauce

  1. Set your oven to 180℃
  2. Season the duck legs with salt and pepper
  3. Add the garlic, shallots and carrots to a roasting tin
  4. Add the Marsala wine to the roasting tin
  5. Place the duck legs in the middle but separated in the tin
  6. Cover the roasting tin with foil and place in the middle of the oven for 1 and a half hours
  7. Turn the oven up to 200℃ and remove the foil and cook for a further 15 minutes
  8. Remove the roasting tin from the oven and drain off any juices from the tin into a jug. Cover the tin again in foil and set aside to rest the duck and keep hot
  9. In a sauce pan gently melt the butter on a medium heat
  10. When the butter begins to foam add the flour and stir constantly until it becomes a sandy texture
  11. Take a whisk and gradually add the stock whisking constantly
  12. Add the juices from jug and the thyme whilst still whisking
  13. Increase the hob heat slightly and reduce sauce until desired consistency is reached (Roughly takes between 5-10 minutes)
  14. Check seasoning
  15. Plate up the duck, carrots, shallots and garlic
  16. Serve with your favourite mash and some tender stem broccoli and drizzle with the sauce
  17. Enjoy!
Duck in a Marsala Stock Sauce

Duck in a Marsala Stock Sauce

PREP 30 minutes
TOTAL 2 hours 15 minutes
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

  • 2 Duck Legs
  • 4 Garlic Cloves (Skin on)
  • 4 Carrots (Topped and tailed and halved)
  • 2 Shallots (Topped and tailed and halved
  • 200 ml Marsala Wine
  • 200 ml Chicken Stock
  • 25 g Flour
  • 25 g Butter
  • 1½ tsps Finely chopped thyme
  • Salt & Pepper to taste
  1. Set your oven to 180℃
  2. Season the duck legs with salt and pepper
  3. Add the garlic, shallots and carrots to a roasting tin
  4. Add the Marsala wine to the roasting tin
  5. Place the duck legs in the middle but separated in the tin
  6. Cover the roasting tin with foil and place in the middle of the oven for 1 and a half hours
  7. Turn the oven up to 200℃ and remove the foil and cook for a further 15 minutes
  8. Remove the roasting tin from the oven and drain off any juices from the tin into a jug. Cover the tin again in foil and set aside to rest the duck and keep hot
  9. In a sauce pan gently melt the butter on a medium heat
  10. When the butter begins to foam add the flour and stir constantly until it becomes a sandy texture
  11. Take a whisk and gradually add the stock whisking constantly
  12. Add the juices from jug and the thyme whilst still whisking
  13. Increase the hob heat slightly and reduce sauce until desired consistency is reached (Roughly takes between 5-10 minutes)
  14. Check seasoning
  15. Plate up the duck, carrots, shallots and garlic
  16. Serve with your favourite mash and some tender stem broccoli and drizzle with the sauce
  17. Enjoy!