Blackberry Sauce:
2 pounds chicken backs, or necks
1 large onion, coarsely chopped
4 each shallots, halved, unpeeled
½ teaspoon black peppercorns
½ teaspoon dried thyme
1 cup red wine
2 tablespoons raspberry vinegar, or red wine vinegar
4 cups chicken stock
2¼ cups blackberries fresh or frozen, for garnish

Duck:
1 each duck, 4 or 5 pound duck
¼ cup plus 1 tablespoon unsalted butter, room temperature
1 tablespoon extra virgin olive oil

Prepare Blackberry Sauce:

1. Preheat oven to 400° F. 

2. Place chicken backs/necks, onion and shallots in large ovenproof saucepan or Dutch oven. 

3. Roast until bones are brown, approximately 30 minutes. 

4. Remove from oven. 

5. Add peppercorns and thyme. 

6. Over medium high heat, add wine and vinegar. 

7. Boil until liquid is thick, about 10 minutes. 

8. Add stock and 2 cups berries. 

9. Bring to boil. 

10. Simmer until reduced to 1 cup. 

11. Strain into medium saucepan, pressing solids to extract flavors. 

12. Refrigerate until chilled. 

13. Can be made 4 days in advance. 

14. Skim fat from sauce and bring to boil. 

15. Simmer 20 minutes until sauce is reduced to ¾ cup. 

16. When ready to serve, return sauce to a simmer. 

17. Whisk in ¼ cup butter. 

18. Remove from heat. 

19. Add remaining berries.

Prepare Duck:

1. To prepare duck, preheat oven to 500°. 

2. Pat duck dry and season with salt and pepper. 

3. Place 1 tablespoon butter and olive oil in roasting pan. 

4. Place in oven to melt butter. 

5. Add duck, breast side down. 

6. Roast 25 minutes. 

7. Turn and bake another 45 minutes at 400°. 

8. Carve duck and serve with sauce.