Instructions: Preheat your oven to 400 degrees.

Prepare the basting mixture.

Trim any excess fat from the cavity of the duck and remove any neck or gizzard parts from inside the duck. Using a fork, pierce the skin in several places.

While the duck is roasting, prepare the sauce.

Place the duck, breast side up, on rack in a large roasting pan. Brush on a little of the basting mixture and roast for 45 minutes, basting twice. Turn the duck breast side down, baste and roast for another 30 minutes.

Turn the duck, breast side up, baste and roast until golden brown and an instant read thermometer gives you 160 degrees inside the thigh.

Remove the duck from the oven and allow to rest for 6-8 minutes, carve and serve with the sauce.

Baste:
Combine ingredients and use in the last half of the roasting period. Baste liberally.

Raspberry Sauce:
NOTE: If you dont have duck stock, substitute chicken stock, or go to http://www.clubsauce.com and order their duck stock. It is a fantastic product!

Place 3 cups of the berries as well as the tomato, tomato paste, vinegar and herbs in a 1 quart saucepan. (Reserve the remaining berries for garnish)

Simmer over low heat until the juice of the berries is released.

Pour the berry mixture into a sieve and press down with a rubber spatula to release the juices back into the saucepan.

Place the sauce pan over the heat, add the duck stock and simmer over low heat.

Prepare a simple syrup by boiling the water and sugar for 5-6 minutes. Slowly add the simple syrup to the sauce until a slight sweet flavor develops (not all the simple syrup need be used.)

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