4 duckling halves (12 ounces each)
          1 cup blackberry preserves 
          2/3 cup granulated sugar 
          3 Tablespoons cider vinegar 
          2/3 cup Chambord liqueur 
          1/2 cup chicken stock

2.Combine all ingredients in a heavy saucepan on medium heat until it reaches a boil.

3.Simmer for 5-10 minutes on low heat, stirring constantly to avoid scorching.

4.Coat each duckling half with 2 tablespoons sauce.

5.Bake in preheated oven for 25-30 minutes or until duckling is nice and crispy.

6.Thicken the remaining sauce with equal portions of a flour and water mixture until it coats the back of a spoon. (Note: 1 tablespoon flour to 1 tablespoon water for 1 cup sauce)

7.Nap the remaining thickened sauce over cooked duckling and serve.