| 1 | Approx. |
| 2 | Cook time: 1:45 season ducks with salt and pepper and roast at 500f for 30 minutes. |
| 3 | Reduce heat to 350f and roast 60-75 minutes, or until ducks are tender. |
| 4 | Baste two or three times with pan drippings. |
| 5 | Cool ducks 20 minutes then carve and arrange on a warm platter. |
| 6 | Meanwhile, heat butter and sugar until caramelized. |
| 7 | Add vinegar, orange juice and stock. |
| 8 | Stir until caramel is dissolved, then boil until reduced to a syrup. |
| 9 | Add blueberries and cognac and spoon sauce over duck. |
| 10 | The creator of this masterpiece is bruno marti, owner of la belle auberge in ladner, b.c. |
| 11 | And a member of the winning b.c. |
| 12 | Team in the 1980 international culinary olympics. |
| 13 | (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. |
| 14 | You owe it to yourself. -- fht |
