Preheat oven to 450 degrees.

1.  Prick duck skin, especially the fatty parts.  Place duck into boiling water in a stock pot.  Place a plate on top of duck to keep it submerged in the water.  Simmer for 45 minutes.  Remove duck and dry.  Allow it to sit at room temperature for 30 minutes to tighten skin.

2.  To toast peppercorns, place them in a small skillet over medium high heat and gently keep them moving for a few minutes until they smoke slightly.  Immediately removed them from the pan.

3.  Make a sauce by heating the white wine vinegar and jam until melted in a small saucepan.  Add soy sauce and toasted peppercorns.  Reserve half the sauce in a clean bowl for serving.

4.  Brush duck with part of the remaining sauce.  Roast in oven for 45 minutes, basting occasionally with additional sauce.  The duck should be a mahogany color when done. 

5.  Slice duck and serve with reserved sauce.

NOTE:  This entree is delicious served with Joe Diffie’s Wild Rice Stuffing.