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1
Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
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2
Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes.
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3
Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel.
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4
Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes.
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5
Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon.
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6
Mix in cognac and maple syrup.
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7
Set sauce aside. (Can be prepared 1 day ahead. Cover and chill).
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8
Preheat oven to 400.
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9
Trim any excess fat from duck breasts.
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10
Cut three 4-inch long by 1/16-inch deep lengthwise slits in skin (not meat) of duck.
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11
Season duck with salt and pepper.
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12
Heat heavy large ovenproof skillet over high heat until hot.
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13
Add duck, skin side down, and sear until brown, about 5 minutes.
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14
Turn over; cook 3 minutes.
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15
Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
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16
Meanwhile, bring sauce to simmer over low heat.
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17
Add remaining 1 tablespoon butter and whisk just until melted.
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18
Season to taste with salt and pepper.
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19
Spoon sauce onto plates.
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20
Slice duck and place atop sauce.
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21
Garnish with additional berries, if desired, and serve.
