Sage and Onion Sauce

A great accompaniment to roast duck that can be made in advance

  • Prep:30 mins
    Cook:3 hrs 30 mins
    Plus overnight chilling
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • all the innards, wings and bones from the ducks
  • 100ml marsala
  • 1 medium onion, peeled and chopped
  • 1 large leek, trimmed, washed and chopped
  • 1 bay leaf, fresh or dried
  • 1 sprig fresh thyme
  • large sprigs fresh parsley
  • 25g butter
  • 1 tbsp olive oil
  • 2 medium onions, peeled and finely diced
  • 100g marsala
  • 300ml dry white wine
  • 6 large fresh sage leaves, finely chopped
  • 142ml carton double cream


Getting Ahead
Make the stock at least 24 hours ahead (or up to 48 hours), so you can chill it and remove the fat that rises to the top. The onion mixture can also be prepared up to 24 hours in advance, as well as most of the sauce itself.


  1. Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.

  2. Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.

  3. Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.

  4. Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.

  5. Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)

  6. To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.

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