Instructions: In 3 inch-deep roasting pan, build nest of carrot and celery pieces topped with sliced onion. Moisten duck halves with hot sauce and place halves atop vegetables, skin side up.

Prepare dry-rub seasoning by blending together in food processor the salt, dried onion, pepper, paprika, basil, mustard, cumin and garlic. Dust duck with 1 tablespoon dry-rub seasoning. Cover pan with heavy-duty aluminum foil and bake in preheated oven 2 hours, 15 minutes.

Remove duck from oven and, avoiding steam, remove foil. Cool slightly and remove duck to platter. (Fat in pan may be saved and used for frying potatoes.)

Discard vegetables and any liquid remaining in pan. Cool duck until it can be comfortably handled. Remove all bones from body cavity. Wrap each half in plastic wrap and refrigerate overnight.

Prepare sauce by mixing jam, sugar, water, Triple Sec and brandy in 2-quart saucepan. Stirring constantly, bring mixture to boil. Reduce heat and simmer 10 to 15 minutes, stirring occasionally. Strain mixture into 2-quart saucepan and return to low heat. Mix together cornstarch and teriyaki sauce. Add to raspberry jam mixture and heat until slightly thickened.

To serve, preheat oven to 400 degrees. Remove plastic wrap from duck. Place halves, skin side up, in baking dish and heat in preheated oven 15 minutes.

Baste with raspberry sauce and return to oven for 5 minutes.

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