Roast Wild Duck With Blackberry Sauce

• 4 -5 lbs duck, rinsed patted dry, giblets reserved
• 2 -3 tablespoons walnut oil (only if using a wild duck) or 2 -3 tablespoons bacon, to wrap duck in (only if using a wild duck)
• salt & freshly ground black pepper
• 2 large onions, coarsely chopped
• 1 cup cubed turnip
• 2 cups duck or 2 cups chicken stock
• 6 juniper berries
• 6 black peppercorns
• 1 -2 bay leaf
• 1 1/2 - 2 tablespoons fresh thyme leaves or 1 -2 teaspoon dried thyme leaves
• 1 cup unsweetened purple grape juice or 1 cup dry red wine
• 1 tablespoon fruited vinegar (or more to taste)
• 1/4 cup blackberry preserves or 1/4 cup jelly
• 1 1/2 cups fresh blackberries or 1 1/2 cups frozen blackberries

1. Preheat oven to 400u0b0F.
2. Prick skin all over duck, remove as much fat as possible on the domestic bird.
3. Rub wild duck with walnut oil or wrap in bacon.
4. Domestic duck is more greasy and does not need oil or bacon.
5. Stuff 1/2 the onions and turnip cubes into the cavity.
6. Season cavity with salt and pepper.
7. Place duck in roasting pan with about 1/2 inch of water on center rack in oven, breast side down.
8. turn breast side up after cooked for 20 minutes and bake about 40 minutes longer, til just done.
9. While duck is roasting, place giblets and remaining onions and turnips in a small dutch oven or oven proof saucepan and roast in the oven with the duck til well browned, about 20 minutes.
10. Remove dutch oven to the stove top.
11. Over medium heat, deglaze the dutch oven in the stock, scraping all the bits stuck to the bottom and sides of the pan.
12. Add the seasonings, wine and vinegar.
13. Continue to cook til liqid is reduced by 1/3, about 20 minutes.
14. Add preserves and blackberries.
15. Cook another 10 minutes or until the preserves are melted into the liquid and the berries have cooked down and are soft.
16. Strain liquid into a clean sauce pan and set aside.
17. Discard the solids strained out.
18. Remove roasted duck from the oven and let stand tented under aluminum foil for 15 minutes before carving.
19. Reheat sauce just before serving.
20. Carve duck or quarter, discarding the stuffing and serve hot with sauce poured over top.

duck, walnut oil, salt, onions, duck, berries, black peppercorns, bay leaf, thyme, purple grape juice, vinegar, blackberry preserves, fresh blackberries

Taken from www.food.com/recipe/roast-wild-duck-with-blackberry-sauce-50791 (may not work)