4 pounds duck 1 pinch salt 1 pinch pepper 1 tablespoon butter 2 shallots, minced 1 garlic clove, minced 1 teaspoon thyme 5 ounces mixed berries 1/4 cup chicken stock 1/4 cup red wine 2 tablespoons red wine vinegar 

Preheat oven to 400 degrees. Remove neck, heart, liver and kidney from duck and discard. Rinse with cold water inside and out. Prick the skin of the duck all over with the tines of a fork. Place in a roasting pan and sprinkle with salt and pepper inside and out. Roast the duck for 1 hour. In a small saucepan over medium-low heat, melt the butter. Add shallots and sauté until translucent, about 3 minutes. Add garlic and thyme and continue sautéing for another minute. Add berries and stir to coat. Pour in stock, wine, and vinegar. Raise the heat to medium-high, bring to a boil, reduce to a simmer and allow to cook slowly for 20 minutes until bubbly. To serve, slice each breast half as you would carve a turkey and fan out slices onto serving plates. Remove legs and place one on each plate. Drizzle with sauce and serve.Serves 4.