Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Ducks, whole
Salt and pepper

---------------------------SAUCE--------------------------------
1 tb Butter
5 tb Sugar
2/3 c Wine vinegar
Juice of 4 oranges
1/3 c Chicken stock
1/4 c Blueberries
1 tb Cognac

Approx. Cook Time: 1:45

Season ducks with salt and pepper and roast at 500F for 30 minutes.
Reduce heat to 350F and roast 60-75 minutes, or until ducks are
tender. Baste two or three times with pan drippings. Cool ducks 20
minutes then carve and arrange on a warm platter. Meanwhile, heat
butter and sugar until caramelized. Add vinegar, orange juice and
stock. Stir until caramel is dissolved, then boil until reduced to a
syrup. Add blueberries and cognac and spoon sauce over duck.

The creator of this masterpiece is Bruno Marti, owner of La Belle
Auberge in Ladner, B.C. and a member of the winning B.C. team in the
1980 International Culinary Olympics. (If you ever find yourself in
the vicinity of Vancouver, B.C., take the Deas Island tunnel over to
Ladner and take in a meal at this wonderful, rather out of the way,
restaurant. You owe it to yourself. -- FHT)

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