Take Duck and stuff with carrot celery onion leek gahlic 2 sprigs thyme 1 small sprig rosemary 1 tangerine 1 bay leaf. Roast @ 400 for an hour. Let cool and debone. Pull the breast skin back and scrape off the fat. secret for crispy duck...
Take stuffing and bones and put in a stock pot with cold water to cover nice red wine and simmer for 3 hrs. Strain stock and boil til reduced by half. Add Grand Marnier or Chambord and rasberries. Do the rasberries! You can thicken with roux or reduce more and pull from heat. Whisk in butter to finish sauce.
Flash half ducks at 400 for 15-20 minnows. Under sauce and serve. You don`t want to put sauce on your nice crispy skin now do you?
Save your fat for cholesterol friendly sauté.
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