Anitra Arosto / Roast Duck

To serve 4 – 6:
1 duck,fresh or frozen,with its giblets and ready for cooking
1 teaspoon Salt and fresly ground black pepper
6 fresh sage leave or bay leave.
1 ½ small onion peeled
2 tablespoons marsala
1 tablespoon wine
½ pint chicken stock or water
3 tablespoon lemon juice

::: Prehead the oven to mark 3:335F. if you use a deep-frozen duck, defroz the bird thoroughly.Sprinkle the duck inside and outside with sald and pepper.Insert 4 sage leave and the peeled onion into the body cavity. Crust the 2 remaining sage leave or bay leave and rub them over the outside of duck. Place the duck breast down in roasting tin surrounded by its giblets and cook in the centre of the oven for 30 minutes. Then turn the bird breast up and pour over marsala and wine.Continue cooking, basting with the pan juice from time to time, for another 1 ½ hours, increasing the oven heat to mark 5:375F. for the last 30 minute to crisp the skin. When the duck is done. Put it on to warmed seving dish. Skim off the fat from the roasting tin, add the stock or water and lemon juice to the pan juices and bring to the boil. Strain into a sauceboat. Serve the duck with roast potatoes, braused celery and peace or French Beans.

The cooking of Italy ala chef raysonic.