Preparation:

Preheat oven to 400° F.

Remove neck, heart, liver and kidney from duck; discard. Rinse with cold water inside and ou Tbsp Prick skin all over with the tines of a fork. Place in a roasting pan and sprinkle with salt and pepper inside and ou Tbsp Roast for 1 hour or until cooked through.

Meanwhile, in a small saucepan over medium-low heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Add garlic and thyme and continue sautéing for another minute.

Add berries and stir to coa Tbsp Pour in stock, wine and vinegar. Raise heat to medium-high, bring to a boil, reduce heat and simmer for 20 minutes.

To serve, slice each duck breast half as you would carve a turkey and fan out slices onto serving plates. Remove legs and place one on each plate. Drizzle with sauce and serve.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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