Preparation:
Heat oven to 425 degrees. In a 1-quart saucepan, combine jam, vinegar, and liqueur. Bring to a boil over medium-high heat. Reserve 1/3 cup sauce. Set remainder of sauce aside and keep warm.
Spray rack in roasting pan awith non-stick vegetable cooking spray. Arrange ducks, breast side up, on rack. Roast 20 minutes. Brush ducks evenly with reserved 1/3 cup sauce. Roast for 5 to 10 minutes longer or until meat is tender and juices run clear. Garnish ducks with fresh raspberries and serve with remaining sauce. |
