Chambord Roasted Duckling

Source: Pamela Lanier's Bed&Breakfast's

Recipe from The Inn at New Berlin
New Berlin, Pennsylvania

4 duckling halves (12 oz. each

1 cup blackberry preserves
2/3 cup granulated sugar
3 Tbsp. cider vinegar
2/3 cup Chambord liqueur
1/2 cup chicken stock

Preheat oven to 350 degrees F. Combine all ingredients in a heavy saucepan on medium heat until it reaches a boil. Simmer for 5-10 minutes on low heat, stirring constantly to avoid scorching. Coat each duckling half with 2 Tbsp. sauce. Bake in preheated oven for 25-30 minutes or until duckling is nice and crispy. Thicken the remaining sauce with equal portions of a flour and water mixture until it coats the back of a spoon. (Note: 1 Tbsp. water for 1 cup sauce) Nap the remaining thickened sauce over cooked duckling and serve.