Blackberry Duck

Remove giblets and neck from ducklings and set aside.

Prick fatty areas of ducklings (not breast) with a fork at intervals. Stuff each cavity with quartered onions and apples. Close cavity of ducklings with skewers. Sprinkle with salt and pepper.

Fold neck skin under and place ducklings, breast side up, on a rack in a large roasting pan. Bake uncovered at 350 degrees F for 2 hours or until drumsticks and thighs move easily. Discard quartered onions and apples.

Set ducklings aside but keep warm.

Combine reserved giblets and neck, the water, chopped onion, celery, and carrots in a medium saucepan. Bring to a boil, stirring well. Reduce heat, cover and simmer for 20 to 25 minutes.

Drain mixture, reserving 2 cups duck stock. Discard giblets, neck, and vegetables. Drain blackberries, reserving 2 cups blackberry juice. Set blackberries aside.

Combine scrapings from roasting pan, reserved blackberry juice, Cointreau, and reserved duck stock in a medium saucepan. Bring to a boil and boil for 15 minutes or until liquid is reduced by half.

Make a paste by combining jam, flour, and butter. Gradually add to liquid in pan, stirring well. Cook over medium heat, stirring constantly, until thickened. Stir in blackberries.

Cut ducklings into quarters, then place under broiler to crisp skin.

Transfer to serving platter. Serve with blackberry sauce.