1. What you need (4 servings) :

• 1 duck about 2 kilo (4 lb); salt, fresh ground black pepper.
• 1 onion, 8 fresh sage leaves.
• 3 tablespoons marsala, 150 ml (1/4 pint) Brodo di Pollo, juice of 1/4 lemon.

How to do it :

• take out the intestines, rinse the duck and path dry.
• Season the inside of the duck with salt and pepper to taste, thr peeled onion, and half the sage.
• Prick holes in the skin so the fat can run out during cooking.
• Rub the duck with the rest of the sage.
• Put the duck with the breast down in a rosting pan, surrounded with the intestines.
• Roast in the middle of the oven by 160 C / 320 F for 30 minutes.
• Turn the duck and poor over the Marsala.
• Continue roasting for another hour, sprinkle with meat-juice from time to time.
• Turn up the heat to 200 C / 400 F and roast another 30 minutes, untill the skin is crispy and golden
• Take out the duck and keep warm.
• Skum the unneccesary fat out the pan and add the Brodo di Pollo, and the lemon juice.
• Bring fast to the boil, add salt and pepper to taste.
• Strain the sauce in a warm sauce pan.
• Lay the duck on a bed bed of watercress and serve with baked potatoes and the sauce.

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