Recipe Categories
Poultry 
Duck

Kat's Duck With Blackberry Sauce

2 pounds chicken necks or backs
1 large onion, coarsely chopped
4 shallots, halved, unpeeled
1/2 teaspoon whole black peppercorns
1/2 teaspoon dried thyme
1 cup dry red wine
2 tablespoons raspberry vinegar or any fruit vinegar or red wine vinegar
4 cups chicken stock
2 1/4 cups blackberries or boysenberries, fresh or frozen
blackberries for garnish
1 4 to 5 pound duck
1/4 cup plus 1 tablespoon unsalted butter, at room temperature
1 tablespoon vegetable oil

Preheat oven to 400F. Place chicken necks, onion and shallots in large ovenproof saucepan or dutch oven. Roast until bones are brown, approximately 30 minutes. Remove from oven. Add peppercorns and thyme. Over medium high heat, add wine and vinegar. Boil until liquid is thick, about 10 minutes. Add stock and 2 cups berries. Bring to boil. Simmer until reduced to 1 cup. Strain into medium saucepan, pressing solids to extract flavors. Refrigerate until chilled. Can be made 4 days in advance. Skim fat from sauce and bring to boil. Simmer 20 minutes until sauce is reduced to 3/4 cup. When ready to serve, return sauce to a simmer. Whisk in 1/4 cup butter. Remove from heat. Add remaining berries. To prepare duck, preheat oven to 500F. Pat duck dry and season with salt and pepper. Place 1 tablespoon butter and vegetable oil in roasting pan. Place in oven to melt butter. Add duck, breast side down. Roast 25 minutes. Turn and bake another 45 minutes at 400F. Carve duck and serve with sauce.

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