Preparation

• Put a large shallow roasting pan in middle of oven and preheat to 400. Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with salt and pepper.
• Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125, 20 to 25 minutes.
• Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.
• While duck rests, pour off all but 1 tablespoon fat from pan, and then add shallots and garlic and sauee over medium heat until golden brown, about 2 minutes.
• dd sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add broth mixed with corn starch, stir to combine and bring to a simmer. Stir in half of raspberries.
• Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat.
• Over low heat, swirl in butter. Remove from heat and add remaining raspberries. Slice duck and serve with sauce.