Baked Duckling In Marsala Sauce With Potatoes And Prunes

Preparation:

Preparation: Burn the ducklings, wash them and bone them by opening them from the back; only the wing bones and half of the thighs are left. Put 50 g of butter in a pan to melt, add the onion, rosemary and sage; brown slightly then add the remaining bones, salt and pepper and brown gently but very well until the bottom is well colored. Wet with 70 cl of Marsala and reduce by 1\3; bind with the starch diluted in cold water, then pass through a sieve and place in a warm bain-marie. Put the salted and peppered ducklings in a pan with 50 g of butter, rosemary and sage; brown them on both sides, wet them with 30 cl of marsala and put in the oven at 200 degrees for 6 minutes. In the meantime, sieve the cooking liquid and add it to the sauce. Separately, first brown the bacon in a little butter, then add the potatoes and finally the prunes. Put the ducklings back in the oven for 3 minutes then cut them into slices and arrange them on the plates dividing the prepared garnishes into equal parts and pour over the sauce.